Submitted by Lea McEwan
6Tbsp butter
1 medium leek, chopped
½ tsp shredded fresh ginger root
1 c. ground almonds
1 tsp salt
½ tsp crushed black peppercorns
1 fresh green chili, chopped
1 medium carrot, sliced
½ c. frozen peas
¾ c cubed, skinned chicken breast fillet
1 Tbsp chopped fresh cilantro, plus extra for garnish
2 c. water
1 c. light cream
Melt the butter in a large pan and sauté the leek with the ginger until softened. Lower the heat and tip in the ground almonds, salt, peppercorns, chili, carrot, peas, and chicken. Fry for 10 minutes or until the chicken is completely cooked, stirring constantly. Add the chopped cilantro.
Remove from heat and leave to cool slightly. Transfer the mixture to a food processor or blender and process for about 1 ½ minutes. Pour in the water and blend for another 30 seconds.
Pour back in the pan and bring to a boil, stirring. Lower the heat and gradually stir in the cream. Cook gently for 2 minutes stirring occasionally. Serve garnished with more cilantro. Serves 4 soup bowls.
YOU CAN ALSO DIP NAAN BREAD INTO THE SOUP AS AN APPITIZER
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