Thursday, December 6, 2012,10:43 PM
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PrintCHICKEN AND ALMOND SOUP
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the ghee or butter in a large karahi, wok or deep pan, and sauce the leek with the ginger until softened.
- Lower the heat and tip in the ground almonds, salt, pepper corns, chili, carrot, peas and chicken.
- Fry for about 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped fresh coriander.
- Remove from the heat and leave to cool slightly. Transfer the mixture to a food processor or blender and process for about 2 minutes. Pour in the water and blend for a further 1 minute.
- Pour the puree back into the pan and bring to the boil. Lower the heat and gradually stir in the cream.
- Cook gently for a further 2-3 minutes, stir occasionally. Serve garnished with coriander.
INGREDIENTS
- 100 grams ghee or unsalted butter
- 1 medium leek, chopped
- 1 teaspoon shredded fresh root ginger
- 100 gram ground almonds
- 1 teaspoon salt
- ½ teaspoon crushed black pepper corns
- 1 fresh green chili, chopped
- 1 medium carrot, sliced
- 50 grams frozen peas
- 150 grams cubed skinned chicken breast fillet
- 1 tablespoon chopped fresh coriander, plus extra to garnish
- 500 ml water
- 300 ml single cream
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