-
-
My review
Cream of Almond Soup
4 made it |
3 reviews
| 0 photos
1
Clinton
"A nutty soup, very rich in flavor."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 10 m servings 357Original recipe yields 4 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
11/25/2007
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...
3/11/2010
So good! Didn't add the almond at end just wanted more of a broth. so delicious!
5/16/2007
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...