The story behind this soup dates back to the early 90’s. I remember as a little girl my mother raving about chicken almond soup to her friends that she had at my aunts place. To this day all the adults in the family talk about how incredibly delicious this soup was. Now, as a little girl little did I care!. However, once I was a little older and tried the soup for the first time I instantly fell in love!
I was 15 when I first tried making this soup, with little to no success. But after a few trial and errors, my mothers directions and asking for the recipe from my cousins I was able to execute the soup.
I feel blessed to have grown up amongst strong talented women who had such a knack for innovative culinary creations.
This recipe has a very simple straight forward brown butter rue base, but part of that rue is crushed almond meal. The trick to a successfully executed soup is brown butter which can easily go from blond or golden to burned. The roasting of flour and almond meal in brown butter is the next crucial step. If you don’t roast the almond meal and flour correctly the soup will lack that delectable toasty flavor. Everything else will fall into place once you get the first two steps correct. A flavorful chicken stock is very important for any soup, so make sure your chicken stock is top quality. I make mine with lots of ginger, garlic and black pepper corn simmered on low heat for 4-6 hours. Freeze the excess for future use.
I hope you guys give this rich and delectable soup a try. Please don’t forget to subscribe to my blog, like and comment on this post and share with friends and family
Time: 45 mins
Cream of Almond Chicken Soup
1/2 stick butter
2 tbs all purpose flour
6 tbs crushed almond meal
1/4 cup milk or cream
4 cups chicken stock
1 cup shredded boiled chicken
Salt to taste
Black pepper to taste
1/4 cup slivered almonds
Handful fresh parsley
4 tbs oil
In a heavy bottom stock pot, heat butter until slightly brown, to this add 2 tbs of oil. Now add 6 tbs of almond meal, and 2 tbs of all purpose flour and cook until fragrant and changes color to a nice golden.
To this add cream and whisk until smooth and thick. Now add chicken stock, season with salt and simmer for 1/2 an hr on low flame until the soup is reduced by 1/4 in consistency. Add shredded chicken and mix well.
In a separate skillet heat the remaining 2 tbs oil and fry the slivered almonds until golden. Remove from heat. Chop fresh parsley for garnish.
To serve ladle the soup in a bowl. Season with fresh cracked black pepper, sprinkle fresh chopped parsley and slivered almonds.
Enjoy!![wpvideo bhBI6Aor ] [wpvideo 5Cuct46x ] [wpvideo OBWABx1F ] [wpvideo AhU9kjVL ] [wpvideo UycIfN39 ] [wpvideo ghD43igm ] [wpvideo ZhOFJQu9 ]