Spanish Cream Of Chicken Soup With Almonds

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 2 medium onions, coarsely chopped
• 2 cloves garlic, coarsely chopped
• 1 fennel bulb, trimmed and coarsely chopped
• 1 teaspoon dried thyme
• 1/4 cup olive oil
• 1/2 cup dry sherry
• 9 cups chicken stock
• 1 cup finely ground almonds
• 1 cup heavy cream
• 1 1/2 cups finely chopped cooked chicken meat
• salt and pepper
• 1/4 cup finely chopped fresh parsley, for garnish

Recipe

• 1 in a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly.
• 2 add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated.
• 3 add the chicken stock, almonds, and cream and bring to a boil over high heat.
• 4 reduce the heat to moderate and cook 25 minutes.
• 5 add the chicken and cook 5 minutes, or until the chicken is heated through.
• 6 season with salt and pepper.
• 7 garnish each portion with parsley just before serving.