Chicken and Almond Soup

Melt butter in a cooking pot along with a dash of oil and sauté the onions and ginger until softened.

Lower the heat and add the ground almonds, salt, peppercorns, chili, carrot, peas and chicken.

Fry for about 10 minutes or until the chicken is cooked.

Make sure you keep stirring then add the chopped coriander.

Remove from the heat and leave to cool slightly.

Blend the mixture in a food processor until almost smooth adding water as required.

Pour back into the pan and add the water along with the milk and bring to a boil.

Lower the heat and then gradually add the cream and cook gently for another 2 minutes.

Serve garnished with some fresh coriander and crusty bread.