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Spanish Cream of Chicken Soup with Almonds

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Description Edit

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.

  • 6 cups

Spanish Cream of Chicken Soup With Almonds

Ingredients Edit

Directions Edit

  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.

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