Imperial Soup Recipe

• 4 cups white soup stock
• 2 cups stale bread crumbs
• 2 stalks celery, broken in pieces
• 2 slices carrot, cut in cubes
• 1 small onion
• 3 tablespoons butter
• Sprig of parsley
• 2 cloves
• ½ teaspoon peppercorns
• Bit of bay leaf
• Blade of mace
• 1 teaspoon salt
• ½ breast boiled chicken
• 1/3 cup blanched almonds
• 1 cup cream
• ½ cup milk
• 2 tablespoons flour

1. Cook celery, carrot, and onion in one tablespoon butter for five minutes. Tie into a cheesecloth with parsley, cloves, peppercorns, bay leaf, and mace.
2. Add to stock with salt and bread crumbs. Simmer for one hour, remove seasonings, and rub through a sieve.
3. Chop chicken meat and rub through sieve; pound almonds to a paste, add to chicken, then add cream.
4. Combine mixtures, add milk, reheat, and bind with remaining butter and flour cooked together.

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