Cream of Almond Soup recipe
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Ingredients
- 2 tablespoons butter 1 clove garlic, peeled and crushed 1 large stalk celery, thinly sliced 3 cups chicken or vegetable broth ⅔ cup ground almonds ⅛ teaspoon ground mace 1 cup heavy cream salt to taste 2 tablespoons toasted slivered almonds
Nutrition Info
- 357.4 caloriescarbohydrate: 8.5 gcholesterol: 96.8 mgfat: 33 gfiber: 0.6 gprotein: 9.6 gsaturatedFat: 17.8 gservingSize: -sodium: 78.2 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Cream of Almond Soup
Directions
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Melt butter in a saucepan over medium heat. Add garlic and celery, cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
Carefully puree the warm soup until smooth using a blender or immersion blender, pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste, serve garnished with toasted slivered almonds.