Cream of Almond Soup
73
73
Ingredients
| 1 | each |
celery stalks
minced |
|
| 1 | clove |
garlic
peeled, crushed |
|
| 2 | tablespoons |
butter
|
|
| 3 | cups |
chicken broth
|
|
| ⅔ | cup |
almonds
ground |
|
| ⅛ | teaspoon |
mace
|
* |
| 1 | cup |
heavy whipping cream
|
|
| 1 | x |
salt and black pepper
|
* |
| 2 | tablespoons |
almonds
toasted, slivered |
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.
Nutrition Facts
Serving Size 184g (6.5 oz)Amount per Serving
Calories 28782% of calories 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?
