Spanish Cream of Chicken Soup with Almonds

Description
Melding a traditional cream of chicken soup with the classic Spanish almond soup called "cebollada con almendras" results in this rich and creamy mixture with pronounced almond overtones. 6 cups

Ingredients

 * 2 medium onions, coarsely chopped
 * 2 cloves garlic, coarsely chopped
 * 1 fennel bulb, trimmed and coarsely chopped
 * 1 teaspoon dried thyme
 * 1/4 cup olive oil
 * 1/2 cup dry sherry
 * 9 cups chicken stock
 * 1 cup finely ground almonds
 * 1 cup heavy cream
 * 1 1/2 cups finely chopped cooked white chicken meat
 * salt and pepper
 * 1/4 cup finely chopped fresh parsley, for garnish

Directions
In a heavy-bottomed, 4-quart saucepan, cook the onions, garlic, fennel, and thyme in the olive oil over high heat for 5 minutes, stirring constantly. Add the sherry, reduce the heat to moderate, and cook 5 minutes or until the liquid has evaporated. Add the chicken stock, almonds, and cream and bring to a boil over high heat. Reduce the heat to moderate and cook 25 minutes. Add the chicken and cook 5 minutes, or until the chicken is heated through. Season with salt and pepper. Garnish each portion with parsley just before serving.