5 типов вопросов в каждом типе по 2 вопроса. Текст

almond soup almonds used to be a great feature of british cookery, when they were used, toasted, as a garnish and flavouring for green beans, or, pounded, as a thickened for sauces or to lighten cakes and puddings. in this recipe they make a pearly and delicate soup. ingredientsserves: 4100 gram ground almonds (4 oz)300 ml milk (10 floz)2 tablespoon fresh white breadcrumbs25 gram butter (1 oz)25 gram plain flour (1 oz)1.2 litre chicken stock (2 pints) salt cayenne pepper ground mace300 ml single cream (10 floz) few slivered almonds1 tablespoon buttermethodput the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes. add the crumbs and simmer for 3 minutes more, then liquidise or rub to a purée with a spoon.in a large pan, melt the butter, add the flour and stir it in then stir in the almond purée. gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and ground mace. simmer slowly for 10 minutes and then remove from the heat and stir in the cream. heat through gently. meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter and scatter them on the soup just before serving.