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Chicken Soup with Ground Almonds

The ground almonds in this Polish recipe show a Sephardic influence. Ground almonds or almond meal can be bought in a specialty store, but you can easily grind 20 blanched almonds in a food processor for the same results.

This is an excellent recipe for cooking overnight on the Sabbath and serving at lunchtime the following day.

ingredients

serves 6 to 8
1 tablespoon chicken fat
3 carrots, julienned
2 leeks (white parts only), thinly sliced
2 tablespoons all-purpose flour
1/2 teaspoon salt
4 tablespoons ground almonds
1 large chicken, about 3 pounds, cut in 8 serving pieces
1 quart water
1/2 teaspoon paprika

method

1. Melt the chicken fat in a stew pot or Dutch oven over high heat. Add the vegetables and saute until they start to color, then stir in the flour and allow it to brown lightly.

2. Add enough warm water to cover the contents of the pan (about 2 cups). Season with the salt and add ground almonds. Cover pot and simmer over low heat for 30 minutes.

3. Add the chicken pieces to the soup. Add water and the paprika. Cover pot tightly and simmer over very low heat or in an oven at 250°F for at least 3 hours.

4. Remove and discard the chicken bones. Strain the soup through a sieve and puree the solids in a blender or food processor. Mix the puree with the liquid, season to taste, and reheat. Serve very hot.

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