Almond and chicken soup...

So sticking with the Indian theme for this month time for a soup! Almond and chicken sounds quite interesting - and it tastes even better! This soup is very easy and quick to make - it's also budget friendly too. In the recipe it says to use chicken breasts but I used the meat from wings (quite few of them) and it worked perfectly. It will be great idea for a starter or as a main if you pair it with naan bread. My 20 months old baby J loved it: 'Mummy mniam, mniam' - were her exact words :) It doesn't have those 'traditional' Indian spices so it might be something good for those who don't like 'curry'.

How to make it...

- 75 g ghee or unsalted butter
- 1 medium leek, chopped
- 1/2 teaspoon shredded fresh root ginger
- 75 g ground almonds
- 1 teaspoon salt
- 1/2 teaspoon crushed black peppercorns
- 1 fresh green chili, chopped (I used only half as mine was quite hot/spicy)
- 1 medium carrot, sliced
- 50 g frozen peas (didn't have peas - cos I don't like it - used 5 brusel sprouts instead)
- 115 g cubed skinned chicken breast fillet
- 1 tablespoon chopped fresh coriander
- 450 ml water
- 250 ml single cream

Melt the ghee in a large pan and saute the leek with ginger until softened. Lower the heat and add almonds, salt, pepper, chili, carrot, peas and chicken. fry for about 10 minutes, or until chicken is cooked - be careful not to burn it at this point. Add chopped coriander and water. Remove from the heat and blend your soup. Pour back into the pan and bring to the boiling point. Lower the heat and add cream. Cook gently for about 2 minutes. Serve warm with naan bread or alone.
Those quantities will give you 3 nice portions.