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Spanish Cream of Chicken Soup With Almonds Recipe

January 31st, 2013 by alice  Tags: , , , | Print This Post Print This Post

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.

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