This is adapted from a recipe from The Mansion on Turtle Creek of Dean Fearing in his Southwest Cuisine Cookbook.
Heat 1 tbsp oil in a large heavy saucepan. Add onion, celery, and almonds and cook for about 5 minutes until vegetables are brown. Add garlic and cook for 2 minutes until garlic is soft. Stir in thyme, parsley, rice, and port. Cook, stirring frequently so that rice doesn't stick, for 5 minutes or until port is reduced by half. Raise heat and add stock.
Bring to a boil and then lower heat and simmer for 45 minutes, skimming fat.
Heat a heavy saucepan until very hot. Add honey and cook for 4 minutes until large bubbles form (just before honey begins to burn). Whisk into the simmering soup with the heavy cream.
Remove from heat. Put in blender until smooth. Strain through a fine sieve and season with salt, pepper, and lemon juice. Divide diced meat among four bowls and pour soup over.
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Serving Size: 1 Serving (702g) | ||
Recipe Makes: 4 | ||
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Calories: 728 | ||
Calories from Fat: 308 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.2g | 46 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 87.6mg | 27 % | |
Sodium 754.1mg | 26 % | |
Potassium 924.1mg | 24 % | |
Total Carbohydrate 74.1g | 22 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 70.1g | ||
Protein 31.8g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 728
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