Anonymous Fri Oct 07 12:03:55 2005

5 eggs

6 oz. whole almonds, peeled

3 cups heavy cream

1 qt. chicken broth (fond de volaille), heated

salt and pepper

almond slices, lightly toasted

Cook 3 eggs in boiling water for 10 minutes. Remove from heat. When cool, put the hard-cooked yolks and the almonds in a mixer and beat until a smooth dough is formed. Dilute this dough with half the cream and pour into a saucepan. Add the heated chicken broth and simmer gently for 10 minutes.

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. 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.