Cream of Almond Soup

•    4 cups Pacific Natural Foods Free Range Chicken Broth
•    3 cups almonds, blanched
•    1 cup Pacific Natural Foods Organic Almond Original
•    1 small onion, cut into 8 pieces
•    1 cup whipped cream
•    2 egg yolks
•    Grated nutmeg
 

Process 2 cups of broth and 1 cup of almonds in a blender or food processor until ground, about 30 seconds; transfer to a saucepan. Repeat two more times with the remaining broth and almonds. Add the Almond milk and onion and heat until boiling. Reduce heat and simmer uncovered for 25 minutes.

Strain the soup and discard the almonds and onions. Process the soup for 30 seconds and strain again. Return the soup back to the saucepan, add the cream and heat to a boil. Add small amounts of the soup into the egg yolks (temper the egg yolks with the soup). Then add the tempered eggs to the soup.

Cover and cook on low until slightly thickened. Serve hot or cold. Sprinkle nutmeg on top before serving.