- Preparation time: 10 minutes
- Cooking time: 20 minutes
INGREDIENTS
- I small onion
- I clove of garlic
- 4 tablespoons of Extra Virgin Olive Oil
- 1 tablespoon of flour
- 250 ml of single cream
- 1 ½ litres of stock – chicken or vegetable
- Juice and zest of a large unwaxed lemon
- Ground nutmeg
- Bay leaf
- 3 tablespoons of roasted almonds
- Sea salt and freshly ground pepper to taste
- Lemon olive oil
- credit to Nudo
METHOD
Finely chop the onion and crush the garlic with the back of a wooden spoon. Heat the olive oil in a large pan and add the onion and garlic until it browns gently. Add the flour and stirring constantly cook over a low heat for a minute. Add the stock and bring to the boil using a wire whisk to avoid any lumps forming.
Add the lemon juice and zest, bay leaf and nutmeg. Season to taste. Simmer for 20 minutes. Add 2/3 rds of the almonds, discard the bay leaf and blitz in the blender. Return to the pan to add the cream whisking gently. Chill. Garnish with a little lemon zest and remaining almonds. For an extra lemony hit drizzle some of Lemoni oil over also.
