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Cream of Almond Soup

3 tbsp. almond paste (1 1/2 oz.)
2/3 c. finely chopped almonds
2 qts. chicken broth
3 egg yolks, slightly beaten
2 c. whipping cream
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. almond extract

Add almond paste and chopped almonds to chicken broth; cover and bring to a boil. Lower heat and simmer for 30 minutes. Beat together egg yolks, cream, sugar and salt. Beat a small amount of hot broth into egg mixture, then add to remaining hot broth, beating with a wire whisk. Cook over low heat until mixture thickens slightly, whisking constantly. Do not boil. Add almond extract. May be served hot or chilled. Top with sliced almonds, if desired. Makes 8 servings.

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