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Chicken and almond soup
Category : Microwave Recipes, Chicken
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Place the stock, turmeric and chicken in a large casserole, cover and cook on microwave HIGH for 10 mins.
- Add the almonds and bread, re-cover and cook on MEDIUM for 5 mins. Place in a food processor or blender and puree. Return to the cleaned casserole.
- Season to taste with salt, pepper, nutmeg and lemon juice.
- Beat the egg yolks, milk and cream together and stir into the hot soup. Microwave on HIGH for 2-3 mins. or until thickened, stirring 2-4 times. Do not boil as it will curdle.
- Serve in individual soup cups decorated with almonds.
Ingredients:
750 ml - hot chicken stock
� tsp - turmeric
175 gms - chicken breast, cut into pieces
25 gms - ground almonds
25 gms - white bread crust, removed and cubed
salt and pepper
� tsp - nutmeg
1 tsp - lemon juice
2 egg yolks
750 ml - milk
100 ml - single cream
To garnish: flaked almonds, roasted
750 ml - hot chicken stock
� tsp - turmeric
175 gms - chicken breast, cut into pieces
25 gms - ground almonds
25 gms - white bread crust, removed and cubed
salt and pepper
� tsp - nutmeg
1 tsp - lemon juice
2 egg yolks
750 ml - milk
100 ml - single cream
To garnish: flaked almonds, roasted
RECIPES BY REHANA KHAMBATY
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