| 1 | Recipe by: lutece Cook 3 eggs in boiling water for 10 minutes. |
| 2 | Remove from heat. |
| 3 | When cool, put the hard-cooked yolks and the almonds in a mixer and beat until a smooth dough is formed. |
| 4 | Dilute this dough with half the cream and pour into a saucepan. |
| 5 | Add the heated chicken broth and simmer gently for 10 minutes. |
| 6 | Meanwhile, separate the remaining 2 eggs. |
| 7 | Discard the whites and dilute the raw yolks with the remaining cream. |
| 8 | Pour into a saucepan. |
| 9 | Slowly add the hot soup mixture on top and whip for 2 minutes without letting it boil again. |
| 10 | Season to taste. |
| 11 | Pour into soup bowls and garnish with a few slices of lightly toasted almonds. |
| 12 | To peel almonds, drop raw almonds into boiling water for about 1 minute. |
| 13 | Remove from water and allow to cool. |
| 14 | Skins should be easy to remove. |
