Prep 5 mins
Cook 15 mins
- 1⁄2 cup blanched almond
- 2 tablespoons butter or 2 tablespoons margarine
- 1 medium onion, chopped
- 2 boneless skinless chicken breast halves
- 8 cups chicken stock or 8 cups canned chicken broth
- salt & freshly ground black pepper
- 1 pinch nutmeg
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1⁄4 cup dry sherry (optional)
- 1 tablespoon chopped parsley
- Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes.
- Remove them and set them aside.
- Sauté the almonds in the butter over moderate heat until golden.
- Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed.
- Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.
- Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally.
- Add the optional sherry just prior to serving.
- Taste and adjust the seasoning.
- Garnish with the chopped parsley.
Nice, subtle flavor and certainly a very different way of making chicken soup (for me, anyway). I did use the sherry, which definitely adds to the soup in my opinion. Thanks for posting!