3/4 cup almond, blanched, grounded
2 tbsp butter
1/3 cup flour, all purpose
1 cup whole milk, warm
2 1/2 or 3 cups beef broth
1 pinch nutmeg
1 tsp butter
1/4 cup beef broth
1 handful pomegranate
Melt the butter in medium sized pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. You can use an egg beater. Then add the almond, beef broth, nutmeg, salt and pepper. Cook for about 20-25 minutes on low heat. Do not cover the pot with the lid!
Melt the butter in a small pan and add 1/4 cup beef broth in it. When it starts bubbling, add the parsley and pour all over the soup.
Place the soup into the bowls, sprinkle some pomegranate on the tops. Serve immediately while still warm.