Chicken Soup With Pounded Almonds Food

CREAMY CHICKEN ALMOND SOUP

Steps:

• Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
• Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
• Add tarragon, thyme and pepper; let simmer 10-15 minutes.
• If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
• Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
• Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.

CHICKEN SOUP WITH POUNDED ALMONDS

Steps:

• In a saucepan, bring the stock, onion, carrot, thyme and chicken breast to a gentle simmer. Continue simmering for 30 minutes.
• Meanwhile, toast the almonds, then grind them fine. Toast the coriander seeds and grind them. Combine the ground almonds and coriander seeds with the cloves and nutmeg and set aside.
• Remove the chicken from the pan, slice into 1/2-inch pieces and return to the stock. Gradually whisk the almonds and spices into the simmering stock until the soup is fairly thick. Season to taste with salt and pepper.
• Serve at once with a dusting of Parmesan cheese.

ALMOND CHICKEN SOUP WITH SWEET POTATO, COLLARDS, AND GINGER

Steps:

• Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
• In a small bowl, whisk together the almond butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
• Ladle the soup into bowls, and squeeze with lime wedge.

SPANISH CREAM OF CHICKEN SOUP WITH ALMONDS

Steps:

• In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
• Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
• Add the chicken stock, almonds, and cream and bring to a boil over high heat.
• Reduce the heat to moderate and cook 25 minutes.
• Add the chicken and cook 5 minutes, or until the chicken is heated through.
• Season with salt and pepper.
• Garnish each portion with parsley just before serving.