You will need for 4 people
4 Medium (or 2 very large) brown onions, peeled and sliced
3 good sized potatoes, peeled and sliced
1 ½ litres of chicken stock
1 cup of diced cooked chicken – or more
1 cup of blitzed blanched almonds for texture (if not available just use almond meal)
4 teaspoons of grated orange zest
½ cup or more of whipping cream
Oven baked croutons and parsley for garnish
In a large saucepan cover the base with olive oil and butter, heat on a moderate heat then add the sliced onions and gently sauté for 5 minutes, then add the sliced potatoes, stir well and continue to sauté gently for another 10 minutes. To maintain the creamy colour of the soup you do not want the potatoes and onions to brown, just soften and sweat!
Add the chicken stock, stir well and continue to simmer until potato is falling to pieces.
Take off heat. Cool and then blitz the soup base in a liquidiser until smooth.
Return to saucepan and gently heat. Before it simmers add the ground almonds, orange zest and diced chicken. Continue to heat, but do not boil!
To serve, add the cream, stir well and re-heat gently until simmer point is just reached. Stir frequently to stop any chance of sticking to the bottom.
Serve with a splash of cream, croutons and chopped parsley
(A sprinkle of diced ripe avocado also goes well).