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

Method:

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