To make the soup,
Put the almonds and bread into a blender, add some of the stock and liquidize to a smooth paste.
Using a sieve, strain into the remaining stock, pushing through as much as you can.
Beat the egg yolk with the creams or cream and milk and add to the soup.
If possible leave for an hour or two; this will improve and mellow the flavour.
Reheat, keeping the soup well below boiling point so as not to curdle the egg. Add salt, pepper, lemon juice and Cayenne pepper to taste and bring out the flavour.
Serve garnished with almonds.