Almond Soup杏仁湯

Put the ground almonds with the milk in a small saucepan and simmer gently for 10 minutes. 用牛奶在小平底鍋投入磨碎的杏仁片，並用小火煨煮約10分鐘。

Add the crumbs and simmer for 3 minutes more, then liquidize or rub to a purée with a spoon. 加入麵包屑後再小火煨煮3分鐘，然後使熔化或者用匙子磨擦成泥漿。

In a large pan, melt the butter, add the flour and stir it in then stir in the almond purée. 用大湯匙熔化奶油，加入麵粉並攪拌使熔入大部分泥漿中。

Gradually add the stock and when you have a smooth soup, season with salt, cayenne pepper and ground mace. 慢慢加入小魚片，然後你會有滑嫩的湯，以鹽調味，辣椒粉及研磨的荳蔻香料。

Simmer slowly for 10 minutes and then remove from the heat and stir in the cream. Heat through gently. 小火徐徐沸騰十分鐘，並移開鍋爐加入奶油，熱量穿透。

Meanwhile fry the slivered almonds to a golden brown in the tablespoon of butter 同時在大湯匙奶油內油煎薄片杏仁到金黃褐色。

and scatter them on the soup just before serving.並分散它們，在上桌前。