Almond Soup

Directions

1. Blanch and shred (or chop) almonds and brown slightly in a little butter.
2. Have the stock strained and ready for use.
3. Melt the butter, add flour, add a cup of stock slowly, let cook five minutes, then add rest of stock, strained tomatoes and lastly the cream, which must be added just before serving.
4. Put almonds in the dish and pour soup over them.