Rich Chicken and Almond Soup

Rich Chicken and Almond Soup

Posted 2016-07-13 by finyfollow

For this soup, I first made a basic vegetable stock as I prefer my own to the bought broth.

If you do not want to go to this trouble, you can use a bought vegetable stock.

Preparation Time: 40 minutes
Cooking Time: 1 ½ hours approx.
Makes: 3 servings

For the basic vegetable stock
1 onion, chopped
2 leeks, sliced
2 celery stalks, sliced
1 large potato, diced
2 carrots, thinly sliced
1 - 2 small parsnips, sliced
1 small turnip, sliced
2 bay leaves
2/3 cup dry white wine
4 - 5 cups water

For the Chicken and almond soup
2 cups vegetable soup
¼ cup butter
1 leek, chopped
1 tbsp ginger
100 g chicken fillet, diced small
1 carrot, chopped
¼ cup frozen peas
1 - 2 green chili, deseeded and chopped
½ cup ground almonds
1 tbsp coriander, chopped
¾ cup light cream

For the vegetable soup
  • Heat some oil in a large saucepan. Add the onion, leeks, celery and potato, and cook over a low heat.

  • Stir for about 5 minutes or until the onion is soft.

  • Add the bay leaves, turnip, parsnip, parsley, carrots and white wine.

  • Cook until the wine almost disappears and add the water and bring to the boil.

  • Reduce the heat, cover and simmer for about an hour.

  • Strain the liquid and press the vegetables slightly so that all the liquid comes out, taking care not to squeeze the vegetables through the strainer.

  • Strain again and allow to cool - this keeps in the fridge for at least 3 days and any leftover can be frozen to use as a base for another recipe.
  • Clear vegetable broth

    For the chicken and almond soup
  • Melt the butter in a pan, and add the leek and ginger.

  • Cook over a low heat, stirring sometimes until the leeks are soft.

  • Add the chicken pieces, carrots, peas, chili and ground almonds (Reserving a bit for decoration), and cook for about 10 minutes whilst stirring.
  • You may have to add a bit more soup to this

  • Stir in half of the coriander, remove the pot from the heat, and let it cool slightly.

  • Put the mixture into a blender or processor and process until finely chopped.

  • Add the vegetable stock and process to a puree.

  • Return the mixture to the pan, add some salt and pepper, and bring it back to the boil.

  • Reduce the heat to the lowest, and gradually stir in the cream, making sure not to let the soup boil.

  • Cook for a few minutes stirring all the time.

  • Serve in soup bowls and decorate with the chopped coriander and some ground almonds.

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