Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
|
|
|
|
|
|
|
|
|
|
|
|
| |
Saturday, January 15
Chicken Almond Soup
Tonight I made a new soup, after getting some inspiration from my Barnes & Noble book called "Soup". It is hearty and just a little bit spicy (might use 2 jalapenos next time), and hit the spot perfectly on a cool late winter evening.
Chicken Almond Soup
(serves 3-4)
1/2 onion, diced
2 garlic cloves, smooshed
1 celery stalk, diced
1 T olive oil
chicken stock
1 jalapeno, roughly chopped
1/2 avocado, roughly chopped
1 - 1x2" parmesan rind (you've got one just sitting around, right? If not, 1/4 c grated parmesan)
1/4 almonds (whole, blanched, sliced - it doesn't matter)
1 chicken breast
1 T cilantro, chopped
salt & pepper
Sweat the onion, garlic, and celery in the oil. Do not let them color. When softened, add the chicken stock (about 3 cups), the jalapeno, the avocado, the almonds, and the parmesan rind (if you're not using a rind, don't add the cheese yet). Let that simmer until the jalapeno is soft, then cut the raw chicken up into bite-sized pieces and drop them into the soup to cook. Once they've cooked, scoop out about half of the chicken chunks (I used chopsticks) and set them aside. Dump the rest of the soup into a blender with half the cilantro and puree until smooth (it will take a minute or two - don't forget you've got a cheese rind in there!). Add the soup back to the pot, add your grated parmesan if applicable along with the chicken and cilantro. Heat through, season with salt & pepper to taste, and serve!
Hope you are all having a great weekend.
Time posted: 20:40 [permalink]
|
|
| |
CONTACT ME: tenacity -at- gmail.com
|
|
|
