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

Method:

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