Cream of Almond Soup

Recipe added by Chef De Wet (Van Der Westhuizen), The Aviation Club, Dubai

Ingredients

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• 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

Mise en place

• Grind almonds very fine, mix with milk, bring to a boil, and steep for 2 hours

Poach chicken breast in small amount of stock, let cool, and dice

Method

1. Make white roux with flour and butter, let cool
2. Add hot chicken stock and almond milk
3. Simmer for at least 20 minutes
4. Strain through fine mesh china cap
5. Bring to a boil again
6. Stir in heavy cream. Season to taste
7. Add diced chicken breast. Sprinkle with chervil leaves

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