Total Time
Prep 20 mins
Cook 30 mins

Ingredients Nutrition


  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.
  11. When it thickens, serve with the diced chicken as a garnish.