Ingredients

• 750 ml - hot chicken stock
• 1/2 tsp - turmeric
• 175 g - chicken breast, cut into pieces
• 25 g - ground almonds
• 25 g - white bread crust, removed and cubed
• To taste - salt and pepper
• 1/2 tsp - nutmeg
• 1 tsp - lemon juice
• 2 - egg yolks
• 750 ml - milk
• 100 ml - single cream
• To garnish - flaked almonds, roasted

How to Make Almond Chicken soup

• Place the stock, turmeric and chicken in a large casserole.
• Cover and cook on microwave high power for 10 minutes.
• Add the almonds and bread, cover and cook on medium power for 5 minutes.
• Blend in a food processor and puree.
• Return to the cleaned casserole. Season to taste, with salt, pepper, nutmeg and lemon juice.
• Beat the egg yolks, milk, cream together and stir into the hot soup.
• Microwave on high power for 2 to 3 minutes or until thickened, stirring 2 to 4 times.
• Do not boil as it will curdle.
• Serve in individual soup cups, decorated with almonds.