Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the chicken stock.

Set aside.

Make a beurre manié by working the butter and flour together into a smooth paste using a fork.

Bring the remaining chicken stock to a simmer in a heavy saucepan.

Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved.

Whisk in the almond paste until smooth, then cook gently for 30 minutes.

Strain the soup through a sieve into a clean pan.

Add the cream, and season with salt and pepper.

Reheat gently and serve.