Almond and Ham Soup 


 150 grammes of almonds (Marconas - available at The Spanish Table, Seattle) 
 100 grammes of local ham (Boiled ham, not serrano) 
 1 litre of meat stock 
 1 clove of garlic 
 1 ham bone 
 parsley 
 croutons (squares of fried bread) 

Prepare the stock by boiling the ham bone together with the chopped ham 
for 15 minutes Crush 50 grammes of almonds, the garlic and parsley. 
Add the egg yolks and two tablespoonfuls of stock and the rest of 
the almonds. Cook for 30 minutes, taking out the ham bone which will 
probably have provided sufficient salt for most tastes. 
Serve the soup piping hot with croutons.