Yield: two and a half quarts
- 1 Tbsp. shallots, chopped fine
- 1/2 tsp. fresh garlic, chopped fine
- 2 Tbsp. butter
- 1/4 c. white wine
- 2 qt. chicken stock or bouillon
- 3 Tbsp. almond paste or finely ground almonds
- 1/3 c. sliced toasted almonds
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 2 c. cooked chicken meat, shredded
- 1 pt. heavy cream
- to taste salt
- to taste Tabasco sauce
- 1/4 c. sliced toasted almonds, for garnish
- 2 Tbsp. fresh parsley, chopped
- In a large soup pot, sauté the shallots and garlic in the 2 Tbsp. of butter until they are soft. Add the white wine and reduce the wine by 1/2 volume.
- Add the chicken stock. Whisk in the almond paste and 1/3 C. almonds. Bring to a boil, then reduce the heat and simmer.
- Melt the butter in a small sauce pan and combine. Whisk in the flour to make a roux. Stir over medium heat until it turns light brown. Remove from the heat and whisk into the simmering soup until the roux dissolves and thickens the soup.
- Remove the soup from the heat and stir in the heavy cream (this will thin out the soup and help to keep the cream from curdling). Purée the soup in small batches in a blender or with an immersion blender.
- Return the soup to medium heat and add the chicken meat. Season the soup. Be careful not to boil or scorch the soup.
- Serve in warm soup bowls garnished with the remaining almonds and parsley.