Scottish Highland Chicken Soup

• 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

1. Remove the crusts from the bread and place the bread in small saucepan.
2. Cover with the milk and bring to a boil.
3. Set aside and allow to cool a bit.
4. Pound the minced chicken, almonds and hard-boiled yolks in a mortar until smooth, and then place in a large bowl.
5. Gradually beat in the bread and milk.
6. Stir in the stock, and then pass through a sieve into a saucepan.
7. Bring to the boil, season with salt and pepper, add the nutmeg and lemon juice and simmer for 10 minutes; remove from the heat.
8. Beat the egg yolks with the cream and blend in 3 tablespoonfuls of the hot soup.
9. Stir the mixture into the soup and heat gently for 2 or 3 minutes.
10. DO NOT ALLOW TO BOIL.
11. When it thickens, serve with the diced chicken as a garnish.

white bread, fluid ounces milk, chicken breasts, almonds, eggs, fluid, salt, white pepper, nutmeg, freshly squeezed lemon juice, egg yolks, fluid ounces heavy cream, chicken

Taken from www.food.com/recipe/scottish-highland-chicken-soup-34735 (may not work)