Cream Of Almond Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Spanish | Kump, Nuts, Soups, Spanish | 6 | Servings |
INGREDIENTS
| 1 | Celery stalk, minced | |
| 1 | Garlic clove | |
| peeled and crushed | ||
| 2 | T | Butter |
| 3 | c | Chicken stock |
| 2/3 | c | Ground almonds |
| 1/8 | t | Mace |
| 1 | c | Heavy cream |
| Salt and pepper | ||
| 2 | T | Toasted slivered almonds |
INSTRUCTIONS
IN A SAUCEPAN, SAUTE 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. Puree 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 256
Total Fat: 29.5g
Cholesterol: 68.1mg
Sodium: 193.9mg
Potassium: 308.2mg
Carbohydrates: 9.6g
Fiber: 2.1g
Sugar: 3g
Protein: 7.8g