Recipes - Soups
Chicken soup with almonds
Ingredients:
2 smaller boneless chicken breasts with the membranes removed, sunflower oil, 4 shallots, carrot, chicken broth (about 750 ml), the peel of half a lemon, 40g of shelled almonds, light soy sauce, lemon juice, 30g of almond shavings, pepper and salt.
Recipe:
Slice the breasts into strips, and in the mean time heat oil in a pan (wok), add the shallots sliced into circles and fry for about 2 minutes. Add the breasts and while constantly stirring fry for another 4 minutes until they are golden brown on all sides. Add the sliced into strips carrot and fry for a little longer. Then pour the broth into the wok and bring to a boil. Into the boiling broth add a spoon of the lemon peel and the ground almonds and flavour with soy sauce and lemon juice. Cook for approximately another 5 minutes over a small flame, add salt and pepper and add some of the almond shavings and cook for a short time longer. Serve the soup boiling hot and add the rest of the fried almond shavings on the plate.
