Cream of Almond Soup
Ingredients2 h 10 m servings 357 cals
- 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.
- Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
- 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.
Per Serving: 357 calories; 33 g fat; 8.5 g carbohydrates; 9.6 g protein; 97 mg cholesterol; 78 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...
So good! Didn't add the almond at end just wanted more of a broth. so delicious!