Almond Chicken Soup

almond chicken soup 1

A chicken and rice soup variation, this almond chicken soup is finished with
heavy cream for extra richness

almonds – 1cup {ground}
salt to taste
white pepper – 1 tsp
chicken stock – 5 cup
chicken – 1 cup {cooked and chopped small}
long grain rice – 1/4 cup
Cream – 2/3 cup
parsely – 1tbsp {chopped}

1. Put the almonds in a saucepan.
2. Add about one and a quarter cups of the hot stock whisking all the time until the mixture is smooth.
3. Whisk in the remaining stock and salt and white pepper.
4. Bring to the boil over a high heat, reduce the heat until the soup is bubbling gently around the edges; cook for 10 minutes.
5. Add the chicken and rice; cook for an additional 20 minutes.
6. Stir in the cream and heat through.
7. Taste and re-season if necessary.
8. Garnish with chopped parsley and serve. 

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