2 tbsp butter
1/2 cup chopped onions
2 tbsp flour
1 qt boiling hot chicken stock (halal type or use vegetable stock)
1/2 cup ground blanched almonds
1/2 cup heavy cream
Salt and freshly ground white pepper
Melt the butter in a saucepan, add the onions, and cook till soft but not browned. Stir in the flour. When blended add the hot stock, stirring briskly. Allow to simmer a few minutes. Stir in the ground almonds. Cook at simmer for 20 minutes. Stir in the cream and heat through. Season with salt and pepper to taste. Serve hot. Serves 4-5
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