Chicken and Almond Soup
One of our family’s favorites this last fall. Good as a main-course dinner soup, or in small portions as a side to a salad, because it’s on the higher side in calories. For my family, I double the recipe but leave the butter, chili, and water proportions the same. — Emily
- 75g/3oz/6 tbsp ghee or unsalted butter
- 1 medium leek, chopped
- 2.5ml/1/2 tsp shredded fresh root ginger
- 75g/3oz/1 cup ground almonds
- 5ml/1 tsp salt
- 2.5ml/1/2 tsp crushed black peppercorns
- 1 fresh green chili, chopped
- 1 medium carrot, sliced
- 50g/2oz/1/2 cup frozen peas
- 115g/4oz/3/4 cup cubed skinned chicken breast fillet
- 15ml/1 tbsp chopped fresh coriander (cilantro), plus extra to garnish
- 450ml/3/4 pint/scant 2 cups water
- 250ml/8fl oz/1 cup light cream
Melt the ghee or butter in a large, deep pan, and saute the leek with the ginger until softened.
Lower the heat and tip in the ground almonds, salt, peppercorns, chili, carrot, peas and chicken. Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh coriander.
Remove from the heat and leave to cool slightly. Transfer the mixture to a food processor or blender and process for about 1 1/2 minutes (for a chunkier soup, only blend part of the mixture). Pour in the water and blend for a further 30 seconds.
Pour back into the pan and bring to a boil, stirring. Lower the heat and gradually stir in the cream. Cook gently for a further 2 minutes, stirring occasionally. Serve garnished with more coriander.
- Serves 4
- Per serving: 429 calories, 39.2g fat, 5.5g carbohydrate