~150 g chicken breast, cut in cubes, cooked in water
2 tbsp butter
3 tbsp all purpose flour
1 cup milk, warm
2 cups chicken broth, hot
1/4 cup blanched almonds, sliced
1 egg yolk
1/4 cup white vine or, 1 1/2 tbsp lemon juice
50 ml cream 35%
Melt the butter, add the flour, stir and cook for about 3-4 minutes in a medium-sized pot. Slowly pour the warm milk and hot chicken broth in it while stirring constantly. They should blend very well. You can use an egg beater. Add the chicken, almond, salt and pepper. Cook until it gets enough thickness, stir occasionally.
In a small bowl, whisk the egg yolks with white wine or lemon juice. Take a ladle of soup and blend well with the mixture. Slowly pour this mixture into the pot while stirring. Cook for about 5-6 more minutes. Add the cream, stir and turn the heat off. Serve while still warm.