Chicken and Almond Soup

Chicken and Almond Soup is a smooth, comforting dish that combines tender chicken with the rich, nutty flavour of blanched almonds and a touch of warming spices. The soup is creamy without being heavy, thanks to the pureed almonds, and is lifted by a hint of sherry for extra depth. Finished with fresh parsley, it’s a refined yet homely bowl of warmth perfect for any occasion.

Prep Time 10

Cook Time 25

Total Time 35

Servings people

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