Instructions: Toast almonds in a nonstick pan. Add 4 T. vegetable broth and garlic and saute for 1 minute.

Place in food processor with parsley, chives, lemon juice and butter buds.

Whir until mixture is a coarse puree. Add parmesan cheese and whir to blend.

Brown chicken in remaining vegetable stock. Season with salt and pepper.

Bring stock to a boil. Cook past in it until tender. Add chicken and pureed
mixture. Season to taste.

This is a delicious soup with a light, unique taste.

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