* 100 g Almonds, skinless
* 300 ml Milk
* 100 g Chicken breast, skinless
* 2.5 litres Chicken stock
* 100 g white Wheat flour
* 50 g Butter
* 350 ml double cream (heavy cream)
* 1 x seasoning
* 5 g Chervil, fresh, chopped

===Method===
* Make white Roux with Flour and Butter, let cool
* Add hot Chicken stock and Almond Milk
* Simmer for at least 20 minutes
* Strain through fine mesh china cap
* Bring to a Boil again
* Stir in heavy Cream. Season to taste
* Add Diced Chicken breast. Sprinkle with Chervil leaves
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