Ingredients
250 g chicken fillet
6 cups chicken broth
3/4 cup cream
100 g almonds
salt
pepper
nutmeg
1 tbsp flour
2 tbsp butter
zest of half a lemon
Method
Tenderloin grind, add a little broth and almond mixture and passaged. The resulting puree diluted with more broth and seasoned. Flour fry in the butter, pour the cream and boil for ten minutes and pour in the soup. Add nutmeg and lemon rind. Serve with butter and optional with croutons.
Containers:
Difficulty
Easy
Tested
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