Summary

Ingredients

• 100 g almond (s), finely round
• 10 g butter
• 750 ml chicken broth
• 2 tablespoon almond (s), (flakes)
• 4 egg yolks
• 1 ½ cup cream
• 1 pinch (s) salt and pepper, white
• 4 tablespoon sherry fino

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Instructions

1. Heat the almonds in a saucepan without fat, then melt the butter in them. Deglaze with the chicken stock and let it simmer for about 10 minutes.
2. Toast the almond flakes in a dry pan.
3. Mix the egg yolks and 1 cup of cream. Stir carefully into the no longer boiling soup. Season to taste with salt and pepper and sherry. Whip the rest of the cream until semi-stiff. Arrange the soup and serve with a spoonful of cream and almond flakes each.