Incredibly fragrant creamy chicken soup with almonds and lemon zest will definitely appeal to fans of unusual soups. The soup itself is light, but at the same time quite satisfying.
Creamy soup with chicken and almonds
Ingredients:
300 g of chicken meat;
5 cups chicken broth;
50 g almonds;
½ lemon;
150 ml cream (20%);
10 g wheat flour;
20 g butter;
¼ teaspoon chopped nutmeg;
½ teaspoon ground pepper.
Preparation:
Chicken meat (it is better if it is breast fillet right away) wash under water, put in a saucepan, pour a liter of ordinary cold water and cook until cooked.
After the meat has cooked, it should cool slightly, then take it apart into small pieces and place in the blender bowl.
Pour all the almonds into the blender bowl for the chicken and pour a small amount of chicken broth here (about half a glass or a little less).
Grind chicken and almonds until puree.
Melt the butter in a separate saucepan. Then, as soon as it becomes liquid, lightly fry the wheat flour on it. Then pour in the cream and the remaining chicken broth, mix everything and boil for about 7-8 minutes.
Using a fine-mesh grater, remove the zest from half a small lemon.
Then add the chicken-almond puree to the saucepan with the broth.
Add black pepper powder, grated lemon zest and chopped nutmeg.
Stir the contents of the pan until it becomes homogeneous, wait for the cream soup to boil.
As soon as it boils, turn off the stove fire, the soup is ready. If desired, you can crumble a small amount of fresh herbs (parsley, dill) into a plate.
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