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Almond and Roast Chicken Soup
Ingredients:
» 1 tablespoon olive oil
» A knob of butter
» 2 cloves garlic, crushed
» 1 small leek, finely sliced
» 300ml chicken stock
» ¼ cup dry white wine
» 200gr DUCKS ALMOND MEAL
» 200ml cream
» Salt and white pepper to taste
» Small pinch ground cloves
» 1 small BBQ Chicken, remove breasts and finely dice
» 100g DUCKS SLIVERED ALMONDS (TOASTED) to garnish
» Fresh parsley
Method:
In a heavy based pot heat the oil and butter, add the garlic and leek gently cook till soft but not colored.
Add the stock, white wine, almond meal, bring to the boil, reduce heat and simmer for 5 minutes.
Stir in the cream then using a stab blender, liquidize till smooth.
Season with salt, pepper and ground cloves to taste.
Add the diced chicken and gently heat, do not boil.
Serve and garnish with a sprinkle of Toasted slivered almonds and sprig of parsley.