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Cream of Almond Soup

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Clinton

A nutty soup, very rich in flavor.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 175 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  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

emellgee
7
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 -- but wanted to respond to the original reviewer ... looks like a good recipe, though)

Reese
6
3/12/2010

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

Aria
6
5/17/2007

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 butter. Regardless, it came out pretty good. I don't think I'll make this again before winter, and I'll probably wait until we have guests over because this was a tad extravagant for just two people and the leftovers were just odd to me.