ALMOND CHICKEN SOUP

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Almond Chicken Soup image

A lightly flavored and delicate soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Fruit

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup almonds, chopped very finely
3 cups chicken broth
1 teaspoon onion juice
1 bay leaf, crushed fine
3 tablespoons flour
3 tablespoons butter, melted
3 cups milk
salt and pepper, to taste
1 cup cream or 1 cup evaporated milk

Steps:

  • Add almonds to chicken broth; season with onion juice and bay leaf.
  • Simmer for 15 minutes.
  • Combine flour and butter; add to broth, stirring constantly until boiling point is reached.
  • Add milk and cream or evaporated milk and season to taste.

Nutrition Facts : Calories 347.4, Fat 29.3, SaturatedFat 14.8, Cholesterol 76.6, Sodium 534.9, Carbohydrate 12.5, Fiber 1.5, Sugar 1, Protein 10.3

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