This chicken soup has a special texture and taste.
Combine stock, chicken, cloves, celery, carrot, bay leaf, and basil in soup kettle. Bring to a boil, reduce heat, and simmer, partially covered, 30 minutes. Remove bay leaf and cloves. Press mixture through food mill. Return to soup kettle. Grind almonds in blender and add to kettle. Stir well and simmer 10 minutes. Season with salt and pepper. Serve hot, garnished with toasted, sliced almonds; or serve cold, with grated lemon peel or watercress.