250g chicken

1Tbsp silvered ginger

1 Tbsp ghee or butter

2 Tbsp flour

1 ½ cup almonds

1 cup fresh cream

¼ tsp elachi

2 green chillies

½ tsp white ground pepper

Method:

Blend almonds in milk till fine. Keep aside.

Braise chicken with elachi, ginger, chillies, and onions very slowly stirring to prevent it scorching

Add 2 ½ cups water and simmer for an hour.

Meat should be tender, slice most of meat off bones and blend with some of the stock till fine.

Remove the bones and chillies and return the puree to the pot.

Heat ghee and braise flour in it. When it is bubbly add a little water to make a thin paste.

Add this to simmering pot

Just before serving add almonds and cream to soup.

Stir in, but do not cook after addition of crushed pepper and serve in coupes or cups.

This smooth exotic soup. This like cream and to be sipped hot from cups rather than drunk with spoons.