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 chicken

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.