This combination with almonds, onion and chicken makes this soup very special and tasty.
California Almond Soup
Serves 4 Person
½ pound chicken breast
2 tbsp butter
3 tbsp vegetable oil
3 ounces ground almonds
2 tbsp sliced almonds
3 ½ cups of chicken stock
1 medium onion
2 egg yolk
1 cup heavy cream
Salt, freshly ground pepper, hint of sugar
Cut the chicken breast in little squares 1/4 inch and roast it in a big pan with the vegetable oil. After the meat is lightly brown season with salt and pepper and put the meat out of the pan on an extra plate.
Slice the onion in small pieces. Melt the butter in the same pan and add the copped onion and ground almonds and stir well about 1 min. Pour the chicken stock in the pan, cover it and let it simmer for 25 min.
Roast the sliced almonds in a pan without oil until they are lightly brown.
Use a hand blender to mix the soup and add the meat with the liquid and bring to a boil. Turn off the heat. Whip the heavy cream until lightly stiff. Take 2/3 of the stiff cream and mix it well with the egg yolk and add this to the hot soup. Season with salt, pepper and sugar.
Fill the soup in deep plates, place 1 tbsp stiff heavy cream in the middle of the soup and sprinkle the golden brown almonds on top of the heavy cream.
Tip: Place the chicken breast for 30 min. in the freezer for an easily cutting. In my opinion is a hand blender a very helpful equipment in each kitchen and I don’t want to miss my hand blender.