Almond Soup | Ottoman-Style Creamy Almond Soup

Add the almonds to boiling water and let stand for 2 minutes. While warm, squeeze them between your fingers to remove the skins. Pat the peeled almonds dry and pulse them in a food processor until as fine as flour. Do not run the processor continuously; warmed almonds release their oil and turn into a paste.

Melt the butter in a pot, add the flour, and cook over low heat for 5 minutes without browning. This roux is only for thickening; if it darkens, it will overpower the almond flavor.

Add the hot chicken broth one ladleful at a time, whisking each addition until fully combined. If making the chicken broth yourself, cook the chicken until a thermometer inserted into the thickest part reads 74°C / 165°F, then strain and use the broth.