Select Page

Fabulous Recipes

www.fabulousrecipes.net

Cream of Chicken and Almond Soup

Cream of Chicken and Almond Soup

Ingredients

1½ litres water

3 medium chicken breasts

2 medium onions

4 whole cloves

½ cumin seeds

½ teaspoon dried thyme leaves

10 black peppercorns

3 medium potatoes, chopped

30g butter

1 clove garlic, crushed

1 medium onion extra, chopped

¼ cup slivered almonds

¾ cup thickened cream

¼ teaspoon chopped fresh parsley 

Method

Add water to large saucepan, add breasts, onion, cloves, cumin, thyme, and peppercorns. Bring to the boil, reduce heat and simmer for 1 hour. Remove breasts from stock, cool and refrigerate.

Strain stock into large bowl, cool and refrigerate.

Next day, Remove fat from stock, remove and discard skin and bones from breasts, coarsely chop chicken. Add stock to large saucepan and bring to boil. Add potatoes, cover and simmer for 15 minutes or until tender. Blend or process mixture in batches until smooth. Return to pan. Heat butter in small saucepan, add garlic, extra onion, and almonds. Stir over medium heat until almonds are lightly brown. Blend or process almond mixture and breasts until well combined. Add to potato mixture and bring to boil. Remove from heat and stir in cream and parsley. Reheat without boiling.

  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
  • Facebook
  • Twitter
  • Google+
  • Gmail
  • Print Friendly
Share This