Creamy Walnut Chicken Soup

A creamy chicken soup, fragrant with spices and topped with walnuts and sour cream.

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Ingredients:

• 6 tablespoons unsalted butter
• 3 large onions, diced
• 4 tablespoons garlic, chopped  
• 2 1/2 cups walnuts, divided
• 1/2 teaspoon hot paprika
• 1 teaspoon dried tarragon
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 pounds boneless skinless chicken breast, 1 inch dice
• 6 cups chicken broth
• 1 cup chopped fresh parsley
• 1 cup heavy cream
• sour cream to garnish

Method

Heat butter over medium high in a large stock pot. Once foam subsides, add onions. Saute until translucent and starting to turn golden brown, about 5-7 minutes. Add garlic, and saute for 3 more minutes. Turn heat down to medium, and add 2 cups walnuts, paprika, tarragon, turmeric, coriander, salt and pepper. Add chicken and saute until chicken is starting to brown and walnuts are toasted, about 5 minutes. Add chicken broth and parsley and simmer 10 minutes, or until chicken is cooked through. Remove pot from heat. Add heavy cream. Using an immersion blender, (or standard blender, working in batches) puree soup until smooth. Ladle into bowls. Top each bowl with sour cream and reserved walnuts.

Notes: This soup is an ode to one of my favorite Russian dishes, Satsiva. Much easier to prepare than the original, this soup is great with a salad and bread, or my favorite, cucumber sandwiches on pumpernickel.

Number of servings: Serves 6

Submitted By: hkenney3458643
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