Chicken soup with almonds and herb sauce

Ingredients

Directions

1. 1

   Wash the chicken breast and put it in a large pot. Peel and halve the onion. Heat a pan without fat and fry the onion halves with the cut surface facing down for 5-7 minutes. Clean and wash the greens. Cut everything into large pieces. Put bay leaf, cloves, juniper berries and peppercorns in a tea bag. Put onion, soup vegetables and spice bag into the pot. Add 1 1/2 litre of cold water so that the meat is covered. Salt a little, bring everything to the boil and simmer gently over a low heat for about 1 hour. Remove any foam with a skimmer

2. 2

   Meanwhile, for the herb sauce, wash the parsley and chives and shake dry. Pluck the parsley leaves from the stalks and chop them. Cut the chives into small rolls. Peel the garlic. Put herbs and garlic in a high mixing bowl. Puree with a blender and add oil drop by drop. Season to taste with salt and pepper. Keep cold

3. 3

   Remove meat, onion and spices from the stock. Mash the rest of the vegetables in the pot. Stir in almonds, bring to the boil. Remove chicken meat from skin and bone, dice. Put meat back into the soup. Season again with salt and pepper. Divide the soup into 4 bowls. Garnish with herb sauce and pepper berries