A quick and easy way to make simple chicken stock into a heartier meal. The almond butter acts like a thickener, replacing a traditional roux.
About the author: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co., which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying or writing, he enjoys scuba diving and training elephants.
- Yield:serves 1
- Active time: 5 minutes
- Total time:5 minutes
- 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)
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.