Cream of Almond Soup

3
Clinton 1

"A nutty soup, very rich in flavor."

Ingredients

2 h 10 m {{adjustedServings}} servings 357 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

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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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Reviews

3
  1. 3 Ratings

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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...

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

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...