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Cream of Almond Soup

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 each celery stalks
minced
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1 clove garlic
peeled, crushed
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2 tablespoons butter
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3 cups chicken broth
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cup almonds
ground
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teaspoon mace
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1 cup heavy whipping cream
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1 x salt and black pepper
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2 tablespoons almonds
toasted, slivered
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Ingredients

Amount Measure Ingredient Features
1 each celery stalks
minced
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1 clove garlic
peeled, crushed
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3E+1 ml butter
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7.1E+2 ml chicken broth
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158 ml almonds
ground
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0.6 ml mace
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237 ml heavy whipping cream
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1 x salt and black pepper
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3E+1 ml almonds
toasted, slivered
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Directions

In a saucepan, sauté the celery and garlic in the butter until softened.

Add the chicken stock, almonds and mace.

Cover and simmer 30 to 40 minutes, stirring occasionally.

Remove from the heat and let stand at room temperature for one hour.

Purée in a blender or food processor.

Return to the pot, stir in cream and heat 2 to 3 minutes.

Do not let the soup come to a boil.

Taste and add salt and pepper as needed.

Serve sprinkled with toasted almonds.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 28782% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 219mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 13g
Vitamin A 15% Vitamin C 1%
Calcium 7% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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