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Saturday, 2 January 2016

Chicken, Vegetable and Almond Soup


Ingredients:

1 cup boneless chicken/ chicken breast, finely chopped
100 gm almonds / badam
1 carrot, chopped
1/2 cup green peas
1 green chilly, finely chopped
1/2 tsp ginger, chopped
1/2 tsp crushed pepper
1 tbsp coriander leaves, chopped
2 cups of water
3/4-1 cup fresh cream
4-5 tbsp butter
salt to taste

Preparation:
  1. Heat butter in a pan and saute chopped ginger.
  2. Add almonds, crushed pepper, carrot, green chilly, green peas, chicken pieces and salt and saute for 10 minutes on medium flame.
  3. When chicken cooked, add coriander leaves and remove from flame. Allow to cool and then grind it to make a paste or puree  adding water.
  4. Pour this puree back to the pan and bring to a boil, stirring continuously.
  5. Reduce the flame and add fresh cream and heat for 2 minutes. Garnish with coriander leaves and serve..

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