Mexican Chicken Breast and Almond Soup

1/2 cup blanched almonds
2 Tbsp butter or margarine
1 medium onion, chopped
2 skinless and boneless chicken breasts
2 qt (2 L) chicken stock or canned chicken broth
Salt and freshly ground black pepper to taste
Pinch of nutmeg
1/4 tsp ground cumin seed
1/4 tsp cayenne pepper (or to taste)
1/4 cup dry sherry (optional)
1 Tbsp chopped parsley

Cook the chicken breasts by simmering them in the chicken stock for 10 to
15 minutes. Remove them and set them aside. Saute the almonds in the
butter over moderate heat until golden. Place the almonds, onion, and one
of the chicken breasts in an electric blender or food processor, along
with a little of the stock, and blend until pureed. Add this mixture to
the remaining stock, along with the nutmeg, cumin, and cayenne. Add the
second chicken breast, cut into small pieces, and heat over moderate heat,
stirring occasionally. Add the optional sherry just prior to serving.
Taste and adjust the seasoning. Garnish with the chopped parsley. Serves
6.


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