Chicken and Almond Soup also known as Sopa de Pollo y Almendrasis a dish that makes perfect sense. When you poach the chicken breasts they maintain their delicate flavour. However when you blitz one of them for the foundation of the soup and slice the other, this soup takes a new direction. The soup has both the flavour and body of chicken with the almonds blitz as well creates a lovely smooth texture.

Chicken and Almond Soup

A rich yet delicate soup from the lovely country of Mexico. One you must try.

4.75 from 35 votes

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Course: Main Dish, Soup, Starter

Cuisine: Mexican

Keyword: Alcohol, Herbs, Nuts, Soup, Spice, Vegetables

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 178kcal

Ingredients

2 large chicken breast skinless/boneless
2 qt chicken stock
1/2 cup blanched almonds
2 tbsp butter
1 medium onions chopped
1/4 tsp ground cumin seed
1/4 tsp cayenne pepper to taste
1/4 cup dry Sherry
1 tbsp parsley chopped
1 pinch nutmeg
salt to taste
ground pepper to taste

Instructions

Cook the chicken breasts by simmering them in the chicken stock for 10 to 15 minutes.
2 large chicken breast
Remove them and set them aside.
Saute the almonds in the butter over moderate heat until golden.
2 tbsp butter, 1/2 cup blanched almonds
Place the almonds, onion, and one of the chicken breasts in an electric blender or food processor, along with a little of the stock, and blend until pureed.
1 medium onions
Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.
2 qt chicken stock, 1/4 tsp ground cumin seed, 1 pinch nutmeg, 1/4 tsp cayenne pepper
Add the second chicken breast, cut into small pieces, and heat over moderate heat, stirring occasionally.
Add the optional sherry just prior to serving.
1/4 cup dry Sherry
Taste and adjust the seasoning.
salt, ground pepper
Garnish with the chopped parsley.
1 tbsp parsley

Nutrition

Chicken and Almond Soup