Mix two tablespoonfuls of fine wholemeal or good "standard" flour into a smooth paste with a little water, add this to the hot stock (as above), and stir till soup is thickened. Just before serving stir in a tablespoonful of Almond Cream (either "P.R." or Mapleton's).

The addition of the almond cream gives the above a nutritive value, apart from the tonic and cleansing elements in the stock.