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READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the crusts from the bread and place the bread in small saucepan.
  2. Cover with the milk and bring to a boil.
  3. Set aside and allow to cool a bit.
  4. Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
  5. Gradually beat in the bread and milk.
  6. Stir in the stock, and then pass through a sieve into a saucepan.
  7. Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
  8. Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
  9. Stir the mixture into the soup and heat gently for 2 or 3 minutes.
  10. DO NOT ALLOW TO BOIL.
  11. When it thickens, serve with the diced chicken as a garnish.

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