Chicken and Almond Soup

I made this soup last week when I was staying over at my grandparents’ place. Gramps is supposed to be on a cardiac diet, so most boxed meals and canned soups are out. But soup made from scratch can be prepared without salt frequently, so I brought over The Ultimate Soup Bible to pick through. Nothing too fancy, cause my grandparents aren’t fancy eaters. And with a small kitchen and old equipment, I wouldn’t be able to complete a lot of fancy steps.

Recipe is what I made, not what’s in the book.

• 6 tablespoons margarine (I would have used butter, but that’s what they have)
• 1 medium leek
• ¾ teaspoon fresh ginger
• ¾ cup unsweetened almond butter
• 1 medium carrot
• ½ cup frozen peas
• 1½ cup frozen cooked chicken
• 2 tablespoons chopped cilantro
• 1 cup cream

1. Melt the margarine in a dutch oven kind of pan
2. Chop the leek
3. Chop the ginger
4. Sauté the leek and ginger until it turns soft
5. Lower heat
6. Chop the carrot
7. Add almond butter, carrot, peas, and chicken, and ½ cup of water
8. Cook until everything is cooked/not frozen
9. Remove from heat and let cool for a few minutes
10. Transfer mixture to blender
11. Add 1½ cups water
12. Process for about 90 seconds
13. Pour back into pan
14. Bring to boil while stirring
15. Lower heat
16. Stir in cream
17. Stir in chopped cilantro

This was super super tasty.