Cream Of Almond Soup
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Butter1 clove
Garlic (peeled and crushed)1 large
Celery (stalk, thinly sliced)3 cups
Chicken2 cup
Ground Almond1 tsp
Mace (ground)1 cup
Heavy Cream2 tbsps
Slivered Almonds (toasted)Directions:
1
Melt butter in a saucepan over medium heat
2
Add garlic and celery; cook and stir until softened, 4 to 5 minutes
3
Pour in chicken broth, increase heat to medium-high, and bring to a simmer
4
Stir in almond butter until dissolved and season with mace
5
Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes
6
Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour
7
Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan
8
Stir in cream and place over medium-low heat
9
Heat until hot, being careful not to bring to a boil or else the cream will curdle
10
Season with salt to taste; serve garnished with toasted slivered almonds