INGREDIENTS

1. 2mediumonions, coarsely chopped
2. 2clovesgarlic, coarsely chopped
3. 1fennel bulb, trimmed and coarsely chopped
4. 1teaspoondried thyme
5. 1/4cupolive oil
6. 1/2cupdry sherry
7. 9cupschicken stock
8. 1cup finely groundalmonds
9. 1cupheavy cream
10. 1 1/2cups finely chopped cookedwhite chicken meat
11. salt and pepper
12. 1/4cup finely choppedfresh parsley, for garnish

DIRECTIONS

1. 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.
2. Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
3. Add the chicken stock, almonds, and cream and bring to a boil over high heat.
4. Reduce the heat to moderate and cook 25 minutes.
5. Add the chicken and cook 5 minutes, or until the chicken is heated through.
6. Season with salt and pepper.
7. Garnish each portion with parsley just before serving.