Ingredients:

750 ml - hot chicken stock

� tsp - turmeric

175 gms - chicken breast, cut into pieces

25 gms - ground almonds

25 gms - white bread crust, removed and cubed

salt and pepper

� tsp - nutmeg

1 tsp - lemon juice

2 egg yolks

750 ml - milk

100 ml - single cream

To garnish: flaked almonds, roasted

Method

1. Place the stock, turmeric and chicken in a large casserole, cover and cook on microwave HIGH for 10 mins.
   
2. Add the almonds and bread, re-cover and cook on MEDIUM for 5 mins. Place in a food processor or blender and puree. Return to the cleaned casserole.
   
3. Season to taste with salt, pepper, nutmeg and lemon juice.
   
4. Beat the egg yolks, milk and cream together and stir into the hot soup. Microwave on HIGH for 2-3 mins. or until thickened, stirring 2-4 times. Do not boil as it will curdle.
   
5. Serve in individual soup cups decorated with almonds.