Chicken Soup With Pounded Almonds

• 4 cups chicken stock
• 1 medium onion, halved and sliced thin
• 1 carrot, halved and sliced thin
• 1 tablespoon fresh thyme leaves
• 1/2 pound skinless and boneless chicken breast
• 1 cup blanched almonds
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• Salt and freshly ground pepper to taste
• Freshly grated Parmesan cheese

1. In a saucepan, bring the stock, onion, carrot, thyme and chicken breast to a gentle simmer.
2. Continue simmering for 30 minutes.
3. Meanwhile, toast the almonds, then grind them fine.
4. Toast the coriander seeds and grind them.
5. Combine the ground almonds and coriander seeds with the cloves and nutmeg and set aside.
6. Remove the chicken from the pan, slice into 1/2-inch pieces and return to the stock.
7. Gradually whisk the almonds and spices into the simmering stock until the soup is fairly thick.
8. Season to taste with salt and pepper.
9. Serve at once with a dusting of Parmesan cheese.

chicken stock, onion, carrot, thyme, chicken breast, blanched almonds, coriander seeds, ground cloves, ground nutmeg, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/4186 (may not work)