Completely remove the bones from a 1 kg (2¼ lb) chicken which should give 550–600 g (1¼ lb–1 lb 5 oz) flesh. Cut this into pieces, add to 1 litre (1¾ pt or 4½ U.S. cups) Sauce Béchamel and cook gently together. When the chicken is very well cooked remove it from the Béchamel and pound very finely. Replace in the Béchamel then pass through a fine sieve.
Add 2½ dl (9 fl oz or 1⅛ U.S. cups) hazelnut milk, pass through a fine strainer, reheat without boiling and finish the soup at the last moment with 175 g (6 oz) Pistachio Butter and 2 dl (7 fl oz or ⅞ U.S. cup) cream.