Renaissance Almond Broth


 This recipe serves 4


  • 4 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 clove garlic Garlic, raw
  • 1 cup blanched slivered almonds Nuts, almonds, dry roasted, without salt added
  • pinch cinnamon
  • 1 bunch chives & scallion
  • 2 3 oz boned skinned chicken breast, semi frozen
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

In a pan, bring stock to boil. Peel garlic & process with almonds & cinnamon in a blender til almonds are powdered. Add to stock & remove from heat. Steep 30 mins.

Step 2

Wash & dry chives and scallions. Cut enough to make 2 tbsp of 1" pieces. Set aside

Step 3

About 10 mins prior to serving, take chicken & sliver or shred. Place on plate in a singel layer and season. Then 5 mins before serving, strain broth through cheesecloth or fine sieve.

Step 4

Return to heat and bring to simmer. Check seasonings. Just before serving add chicken and increase heat for a few mins.

Step 5

Serve immediately in bowls and garnish with chive pieces


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