Chicken Breast and Almond Soup (Sopa De Pechuga De Pollo Y Almen

Ingredients

• 1/2 cup blanched almond
• 2 tablespoons butter or margarine
• 1 medium onion, chopped
• 2 boneless skinless chicken breast halves
• 8 cups chicken stock or canned chicken broth
• salt & freshly ground black pepper
• 1 pinch nutmeg
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (or to taste)
• 1/4 cup dry sherry (optional)
• 1 tablespoon chopped parsley

Directions

1. 1

   Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes.

2. 2

   Remove them and set them aside.

3. 3

   Sauté the almonds in the butter over moderate heat until golden.

4. 4

   Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed.

5. 5

   Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.

6. 6

   Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally.

7. 7

   Add the optional sherry just prior to serving.

8. 8

   Taste and adjust the seasoning.

9. 9

   Garnish with the chopped parsley.