Highland Chicken Soup

Ingredients

 * 1 slice hearty thick white bread
 * 4 fluid ounces milk
 * 2 boneless skinless chicken breasts, cooked and minced
 * 4 almonds, ground
 * 2 eggs, hard boiled,yolks only
 * 32 fluid ounces low sodium chicken broth
 * salt
 * white pepper
 * 1/4 teaspoon grated nutmeg
 * 2 teaspoons freshly squeezed lemon juice
 * 2 egg yolks
 * 4 fluid ounces heavy cream
 * 2 tablespoons finely diced cooked

Directions
Remove the crusts from the bread and place the bread in small saucepan.

Cover with the milk and bring to a boil.

Set aside and allow to cool a bit.

Pound the minced Chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.

Gradually beat in the bread and milk.

Stir in the stock, and then pass through a sieve into a saucepan.

Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.

Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.

Stir the mixture into the soup and heat gently for 2 or 3 minutes.

DO NOT ALLOW TO BOIL.

When it thickens, serve with the diced Chicken as a garnish.