Chicken Soup With Pounded Almonds

By Florence Fabricant

Published October 8, 1991

Total Time
45 minutes
Rating
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Ingredients

Yield:4 servings

  • 4 cups chicken stock

  • 1 medium onion, halved and sliced thin

  • 1 carrot, halved and sliced thin

  • 1 tablespoon fresh thyme leaves

  • ½ pound skinless and boneless chicken breast

  • 1 cup blanched almonds

  • 1 ½ teaspoons coriander seeds

  • 1 ½ teaspoons ground cloves

  • 1 ½ teaspoons ground nutmeg

  • Salt and freshly ground pepper to taste

  • Freshly grated Parmesan cheese

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

19 grams carbs; 49 milligrams cholesterol; 389 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 24 grams fat; 5 grams fiber; 833 milligrams sodium; 27 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, bring the stock, onion, carrot, thyme and chicken breast to a gentle simmer. Continue simmering for 30 minutes.

  2. Step 2

    Meanwhile, toast the almonds, then grind them fine. Toast the coriander seeds and grind them. Combine the ground almonds and coriander seeds with the cloves and nutmeg and set aside.

  3. Step 3

    Remove the chicken from the pan, slice into ½-inch pieces and return to the stock. Gradually whisk the almonds and spices into the simmering stock until the soup is fairly thick. Season to taste with salt and pepper.

  4. Step 4

    Serve at once with a dusting of Parmesan cheese.

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Comments

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Peter Crothers

The worst chicken soup recipe I’ve ever cooked. Intriguing ingredients but mismatched & proportions are all wrong. Not enough chicken or ground almond in relation to the stock volume, and way too many spices, especially cloves. I have re-did it using 1/6 of the cloves, half the nutmeg and coriander and double the almond and chicken. Recipe is further improved by adding garlic, chilli and lemon zest and, and replacing the thyme with fresh coriander/cilantro.

Joel

Interesting flavor palette, but it's all utterly overwhelmed by the cloves — and I'm not being hyperbolic here. I can only surmise that it's an editing error (?). I should've trusted my instincts and reduced the amount. When I try this again, I'll cut the cloves down to 1/2 teaspoon, maybe less. (But I think the recipe's worth trying if you make a similar adjustment!)

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