Chicken Soup with Ground Almonds
The ground almonds in this Polish recipe show a Sephardic influence. Ground almonds or almond meal can be bought in a specialty store, but you can easily grind 20 blanched almonds in a food processor for the same results.
This is an excellent recipe for cooking overnight on the Sabbath and serving at lunchtime the following day.
Ingredients
- 1 tablespoon chicken fat
- 3 carrots julienned
- 2 leeks white parts only, thinly sliced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons ground almonds
- 1 large chicken about 3 pounds, cut in 8 serving pieces
- 1 quart water
- 1/2 teaspoon paprika
Instructions
- Melt the chicken fat in a stew pot or Dutch oven over high heat. Add the vegetables and saute until they start to color, then stir in the flour and allow it to brown lightly.
- Add enough warm water to cover the contents of the pan (about 2 cups). Season with the salt and add ground almonds. Cover pot and simmer over low heat for 30 minutes.
- Add the chicken pieces to the soup. Add water and the paprika. Cover pot tightly and simmer over very low heat or in an oven at 250°F for at least 3 hours.
- Remove and discard the chicken bones. Strain the soup through a sieve and puree the solids in a blender or food processor. Mix the puree with the liquid, season to taste, and reheat. Serve very hot.
Calories: 358 kcal
Carbohydrates: 10 g
Protein: 26 g
Fat: 24g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 97 mg
Sodium: 318 mg
Potassium: 395 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 5780 IU
Vitamin C: 8 mg
Calcium: 57 mg
Iron: 2 mg