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Categories:
chicken white pepper cayenne pepper salt sundried tomatoes almond butter kosher salt fresh basil almonds
Viewed: 49 - Published at: 5 years agoIngredients
- 2 cups low sodium store-bought or homemade chicken stock
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 3/8 teaspoon salt
- 1/4 cup sundried tomatoes, chopped
- 1/4 cup almond butter
- Kosher salt and freshly ground black pepper
- 2 fresh basil leaves, chopped
- 1 tablespoon sliced almonds, for garnish (optional)
Method
- Place the chicken stock, white and cayenne pepper, salt, and sundried tomatoes in the saucepan and heat over medium heat until the broth comes to a simmer. Stir in the almond butter and remove from heat. Season to taste with salt and pepper. Stir in the chopped basil. Serve immediately in a bowl or large mug, adding the chopped almonds as garnish.
