Preparation:
This light soup is easy to prepare. 1. Cook 3 eggs in boiling water for 10 minutes. Remove from heat. 2. When cool, put the hard-cooked yolks and the almonds in a mixer and beat until a smooth dough is formed. 3. Dilute this dough with half the cream and pour into a saucepan. Add the heated chicken broth and simmer gently for 10 minutes. 4. Meanwhile, separate the remaining 2 eggs. Discard the whites and dilute the raw yolks with the remaining cream. Pour into a saucepan. Slowly add the hot soup mixture on top and whip for 2 minutes without letting it boil again. 5. Season to taste. Pour into soup bowls and garnish with a few slices of lightly toasted almonds. To peel almonds, drop raw almonds into boiling water for about 1 minute. Remove from water and allow to cool. Skins should be easy to remove. |
