RCI-SP.002.0202.001
Spanish Cream of Chicken Soup with Almonds
Melding a traditional cream of Chicken soup with the classic Spanish almond soup called "cebollada con almendras" results in this rich and creamy mixture with pronounced almond overtones.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- onions2 mediumcoarsely chopped
- garlic2 clovescoarsely chopped
- fennel bulb1 unittrimmed and coarsely chopped
- 1 teaspoon
- ¼ cup
- ½ cup
- 9 cups
- 1 cup
- 1 cup
- finely chopped cooked white chicken meat1½ cups
- 1 unit
- finely chopped fresh parsley¼ cupfor garnish
Method
1
Heat olive oil in a large heavy-bottomed pot over medium heat. Add coarsely chopped onions, garlic, and fennel bulb; sauté for 6–8 minutes, stirring occasionally, until the vegetables are softened and fragrant.
2
Sprinkle dried thyme over the softened vegetables and stir to combine, cooking for 30 seconds to release the herb's aroma.
1 minutes
3
Pour dry sherry into the pot and scrape the bottom with a wooden spoon to deglaze any browned bits. Cook until the sherry has reduced by half, about 2–3 minutes.
3 minutes
4
Add chicken stock to the pot and bring to a boil, then reduce heat to low and simmer for 15 minutes to allow flavors to meld.
15 minutes
5
Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract liquid; discard the vegetable solids.
6
Whisk the finely ground almonds with a small amount of the warm broth to create a smooth paste, then slowly add this mixture back to the pot while whisking continuously to prevent lumps.
2 minutes
7
Place the pot over medium heat and warm the broth gently for 3–4 minutes, stirring occasionally.
4 minutes
8
Reduce heat to low and slowly pour in the heavy cream while whisking gently to incorporate fully and prevent curdling.
2 minutes
9
Stir in the finely chopped cooked white chicken meat and heat through for 2–3 minutes until warmed without boiling.
3 minutes
10
Season the soup to taste with salt and pepper, adjusting as needed.
11
Ladle the soup into bowls and garnish each serving with a pinch of finely chopped fresh parsley.