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Cream of Almond Soup

 

48

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

60

min

Trans-fat Free, Low Carb
 

Ingredients

1 each celery stalks
minced
1 clove garlic
peeled, crushed
2 tablespoons butter
3 cups chicken broth
cup almonds
ground
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.

 

* not incl. in nutrient facts

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Comments

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?

 

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