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

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

1. Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes.
2. Remove them and set them aside.
3. Saute the almonds in the butter over moderate heat until golden.
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. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne.
6. Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally.
7. Add the optional sherry just prior to serving.
8. Taste and adjust the seasoning.
9. Garnish with the chopped parsley.

blanched almond, butter, onion, chicken, chicken, salt, nutmeg, ground cumin, cayenne pepper, sherry, parsley

Taken from www.food.com/recipe/chicken-breast-and-almond-soup-sopa-de-pechuga-de-pollo-y-almen-68172 (may not work)