Green Chicken Almond Leek Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Looks disgusting, but is the best tasting soup I've evver had. Origionally found in an Indian cookbook, here reproduced from memory. Ingredients:
6 tbsp butter |
1 leek |
1/2 tsp ginger |
1 medium carrot, sliced |
1/2 cup frozen green peas |
1 cup ground almond |
1 jalapeno pepper |
1/2 tsp salt |
1/2 tsp pepper |
1 tsp cilantro leaves |
2 cups water |
1 cup light cream (blend cream, 18%) |
Directions:
1. Wash and slice the leek. Melt the butter in a large soup pot or wok over medium heat, then add the leek and ginger. Cook until the leek is soft (abour 8 min).
2. Add the chicken, almond, carrot, peas, jalapeno, salt and pepper and stir fry, stirring continously until the chicken is cooked.
3. Remove from heat and add 1 cup of water and the cilantro. Allow to cool a bit and then process in a food processor until it is pureed, adding more water as necessary.
4. Return to medium heat and add any water that is left over. Bring to a boil and let it simmer for a few minutes.
5. Before serving slowly stir in the cream. Garnish with fresh cilantro sprigs.
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