Almond Soup

For the almond soup, heat the chicken soup. Gradually mix in the ground almonds and bring to the boil once, stirring constantly. Remove the pomegranate seeds and fry in butter with the coarsely chopped almonds until golden brown. (Use the pulp elsewhere, such as for desserts.) Stir the coconut cream into the soup and season with salt and pepper. Arrange the soup in bowls and sprinkle the pomegranate seeds and almonds on top before serving.

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