Heat 1 tablespoon of olive oil in a large pot over medium heat.

Add 500 grams of chicken joints to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

In the same pot, melt 4 tablespoons of butter over medium heat.

Add 2 tablespoons of blanched and flaked almonds to the melted butter and cook for 2-3 minutes until lightly toasted.

Stir in 3/4 cup of thin fresh cream (single cream) and bring to a simmer.

Add 1/4 cup of chopped celery stalks, 1/2 cup of sliced leeks, and 1 bay leaf to the pot. Cook for 5 minutes, or until the vegetables are softened.

Return the browned chicken joints to the pot.

In a small bowl, mix together 50 grams of ground almonds, 1 teaspoon of corn flour, pepper to taste, and salt to taste.

Sprinkle the almond mixture over the chicken and vegetables in the pot.

Stir well to combine all ingredients.

Cover the pot and let the soup simmer for 20-25 minutes, or until the chicken is cooked through and tender.

Once cooked, remove the bay leaf from the soup.

Serve hot, garnished with some additional toasted almond flakes if desired. Enjoy your comforting and delicious Chicken and Almond Soup!