Sopa de Pollo con Almendras (Imprimir)
Sopa cremosa infusionada con especias cálidas, pollo tierno y almendras molidas, un plato elegante con influencias norteafricanas.
# Ingredientes:
→ Meats
01 -
2 skinless chicken breasts (or 300 g cooked shredded chicken)
→ Vegetables & Aromatics
02 -
1 tbsp olive oil
03 -
1 small onion, finely chopped
04 -
2 garlic cloves, minced
05 -
1 small carrot, finely grated
→ Liquids
06 -
800 ml chicken stock
07 -
200 ml water
08 -
Juice of ½ lemon
→ Nuts & Thickeners
09 -
75 g ground almonds
10 -
1 tbsp rice flour or cornstarch (optional, for extra thickening)
→ Spices & Seasonings
11 -
1 tsp ground cumin
12 -
½ tsp ground cinnamon
13 -
¼ tsp ground turmeric
14 -
Salt and black pepper, to taste
15 -
Pinch of cayenne or chili flakes (optional)
→ Garnish
16 -
Fresh coriander or parsley, chopped
17 -
Toasted almond slivers (optional)
# Instrucciones:
01 -
Heat olive oil in a pot over medium heat. Sauté onion for 4–5 minutes until translucent. Add garlic and carrot, cooking for another 2 minutes.
02 -
Stir in cumin, cinnamon, turmeric, and cayenne (if using). Cook for 30 seconds until aromatic.
03 -
Pour in the chicken stock and water. Add chicken breasts and bring to a simmer. Cover and poach for 15–18 minutes until cooked through.
04 -
Remove chicken, shred with two forks, and return to the pot.
05 -
Stir in ground almonds and rice flour (if using). Simmer for 5–7 more minutes until slightly thickened.
06 -
Add lemon juice, season with salt and pepper, and stir well. Serve hot, garnished with chopped herbs and toasted almonds if desired.
# Notas:
01 -
For a vegetarian version, replace chicken with canned white beans and use vegetable stock.
02 -
Add a swirl of cream or yogurt for extra richness.
03 -
Excellent served with warm flatbread or pita.