Ingredients

• chicken joints - 500 gm
• butter - 4 tbsp
• blanched and flaked almonds - 2 tbsp
• thin fresh cream (single cream) - 3/4 cup
• celery stalk - 1/4 cup, chopped
• leeks - 1/2 cup, sliced
• bay leaf - 1
• ground almond - 50 gm
• corn flour - 1 tsp
• pepper to taste
• salt to taste

How to Make Chicken and Almond Soup

• Melt 2 Tbsp of butter, fry flaked almonds in it till brown and reserve for garnish.
• Melt remaining butter, add celery and leeks.
• Cook until they are soft.
• Add bay leaf and chicken.
• Add 4 cups of water, salt and pepper.
• Simmer till the chicken is cooked.
• Lift out the chicken pieces from stock.
• When it is cool enough to handle, shed the meat and add it back into the stock.
• Mix ground almond with corn flour and ¼ cup of water and add to the soup.
• Simmer gently for 5 minutes.
• Stir in the cream and remove from fire.
• Serve hot, garnished with fried almond flakes.