PREPARATION

1. Heat 2 tablespoons olive oil in a heavy skillet, add 1 tablespoon garlic and stir well.
2. Then, add 55 grams onions and fry till translucent.
3. Now, add 400 grams chicken breast and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1.5 litres water, 1 teaspoon salt and mix it well.
6. Bring it to a boil. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat.
8. In a blender, add 300 grams cooked chicken, 50 grams blended almond powder and blend it well. Keep aside.
9. Heat 2 tablespoons olive oil in a pan, add 1 1/2 tablespoons all purpose flour and mix it well.
10. Add 300 milliliters milk and mix it well.
11. Cook for 5 - 7 minutes on medium heat.
12. Remove it from heat and keep aside.
13. Take a heavy skillet, add the blended chicken puree, prepared chicken stock and mix it well.
14. Add the prepared flour mixture and mix it again.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 70 grams bell pepper, 65 grams carrots, 50 grams boiled green peas and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon dry basil, 1/8 teaspoon rosemary, 1 teaspoon garlic powder and mix it well.
19. Bring it to a boil. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat.
21. Garnish with bread croutons.
22. Serve.