Remove the peel from the leek and rinse, remove the peel from the onion and garlic and finely dice.
Melt the butter in a saucepan. Sauté the onion, garlic and leek in it. Sprinkle with flour and sweat until the flour is light yellow.
Remove the skin from the apple and chop it. Add to the onions with the spices and fill up with the chicken stock. Simmer everything on low heat for about 20 minutes.
Blanch (scald) the almond kernels with hot water, remove the skin. Mix milk and almond kernels in a hand mixer.
Strain the soup, add the almond milk, whipped cream and a tsp. of mango chutney, diced chicken and apple slices. Season the soup with salt.
Tip: Stock up on a variety of high-quality spices – it pays off!
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