Pour boiling water over almonds, slip off the skins. When cold put through meat chopper and grind until like coarse meal. Melt butter, add corn starch, add 1cup chicken broth, and make a very smooth sauce. Then add the almonds to the remaining soup, cook for a few minutes, add seasoning of salt and paprika, and 1cup cream. Serve in bouillon cups with spoonful whipped cream on top of each cup.