Cream of Almond Soup

Cream of Almond Soup
You can never have too many soup recipes, so give Cream of Almond Soup a try. This gluten free, primal, and vegetarian recipe serves 4. One portion of this dish contains roughly 6g of protein, 39g of fat, and a total of 402 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of slivered almonds, heavy cream, ground mace, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

1
Melt butter in a saucepan over medium heat.
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2
Add garlic and celery; cook and stir until softened, 4 to 5 minutes.
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CeleryCelery
GarlicGarlic
3
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.
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Almond ButterAlmond Butter
Chicken BrothChicken Broth
CeleryCelery
Ground MaceGround Mace
4
Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
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CeleryCelery
SoupSoup
5
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.
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6
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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Slivered AlmondsSlivered Almonds
CreamCream
SaltSalt
DifficultyExpert
Ready In2 hrs, 10 m.
Servings4
Health Score1
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