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.
===Other Links===
==See also==
Category: Scottish Soups
Category: Scottish Meat Dishes
Category:Scottish Recipes
category:Lemon Recipes
Category:nutmeg Recipes
category:chicken broth Recipes
category:white pepper Recipes
category:lemon juice Recipes
category:heavy cream Recipes
category:almond Recipes
category:Chicken Recipes
category:pepper Recipes
category:cream Recipes
category:egg Recipes
category:salt Recipes
category:milk Recipes
category:egg Recipes