Ingredients
-
1/2
-
2
-
1
-
2
-
8
-
-
1
-
1/4
-
1/4
-
1/4
-
1
-
-
-
-
Directions
Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen, , 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!
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Steps
|
1
Done
|
Cook the Chicken Breast Halves by Simmering Them in the Chicken Stock For 10 to 15 Minutes. |
|
2
Done
|
Remove Them and Set Them Aside. |
|
3
Done
|
Saut the Almonds in the Butter Over Moderate Heat Until Golden. |
|
4
Done
|
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. |
|
5
Done
|
Add This Mixture to the Remaining Stock, Along With the Nutmeg, Cumin, and Cayenne. |
|
6
Done
|
Add the Second Chicken Breast Half, Cut Into Small Pieces, and Heat Over Moderate Heat, Stirring Occasionally. |
|
7
Done
|
Add the Optional Sherry Just Prior to Serving. |
|
8
Done
|
Taste and Adjust the Seasoning. |
|
9
Done
|
Garnish With the Chopped Parsley. |
