Chicken-Almond Soup - cooking recipe

Ingredients

1 c. chopped onion
3 Tbsp. melted butter
2 qt. chicken stock
1/2 c. uncooked rice
1 tsp. salt
1/2 tsp. pepper
1 tsp. turmeric or 1/2 tsp. saffron
1 1/2 c. finely ground blanched almonds
3 hard-cooked egg yolks, finely chopped
3 Tbsp. minced parsley
2 c. diced, cooked chicken

Preparation

Saute chopped onion in butter until golden brown.
Stir in stock.
Simmer 10 minutes.
Add rice, salt, pepper and turmeric (or saffron).
Stir and simmer 20 minutes more.
Add almonds, chopped egg yolks, parsley and chicken.
Cook for an additional 10 minutes.
Serve hot.
Serves 10 to 12.