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Rich Chicken and Almond Soup

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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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.

#Home made broth
I like this Recipe - 4
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