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Cream of Almond Soup

 made it  |  3 reviews   |   photos
Clinton

Recipe by:

"A nutty soup, very rich in flavor."
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Ingredients

2 h 10 m servings 357 cals
Original recipe yields 4 servings (4 cups)

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Directions

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  1. 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.
  2. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
  3. 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.
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Nutrition Facts


Per Serving: 357 calories; 33 g fat; 8.5 g carbohydrates; 9.6 g protein; 97 mg cholesterol; 78 mg sodium. Full nutrition

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Reviews

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to the first reviewer - NO! LOL ... Almond paste is a mixture of almonds and SUGAR ... Almond butter is ground almonds. The soup should not have been that sweet.(I have not made this recipe -- b...

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So good! Didn't add the almond at end just wanted more of a broth. so delicious!

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This was a very rich, sweet soup. I'm not entirely sure I made it right, so I wish I could review it without rating it; I used almond paste and I'm not sure if that's the same thing as almond bu...

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