Almond Chicken Soup
March 16, 2011
4 cups chicken stock
1/2 yellow onion, diced
1 minced garlic clove
1 large sweet potato, peeled and diced (2 cups)
8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup Smooth Barney Butter
1 1/2 cup collard leaves, coarsely chopped
2 tablespoons minced fresh ginger
1 lime, cut into wedges
chopped cilantro or mint for garnish (optional)
Combine the stock, onion, garlic, and sweet potato in a stockpot and bring to a boil. Reduce the heat to a simmer and add the chicken, then cover and simmer for 20 minutes.
In a small bowl, whisk together the Barney Butter and 1/2 cup of the soup mixture into a thick paste. Add the collard leaves and ginger to the soup and bring to a boil, then reduce the heat and simmer, covered, for 5 minutes. Stir in the almond butter paste. Season with salt and pepper.
Ladle the soup into bowls. Scatter some fresh herbs on top, if you wish, and serve with lime wedges.
“After years of suffering from a digestive disorder, the new eating plan I’m on recommends almond butter. I am NOT a fan of peanut butter and thought almond butter would be just as unpalatable for me. WRONG! I saw Barney Butter in my local market and thought I would give it a try to put on celery sticks. This is now my new Favorite snack. It is WONDERFUL! This is easily digestible and tastes great. Thanks again.” — Cathy