Try this Cream of Almond Soup recipe, or contribute your own.
Suggest a better descriptionIN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Serve sprinkled with toasted almonds.
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Serving Size: 1 Serving (279g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 268 | ||
Calories from Fat: 187 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.8g | 28 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 44.5mg | 14 % | |
Sodium 404.1mg | 14 % | |
Potassium 366.4mg | 10 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 10.4g | ||
Protein 9.4g | 13 % | |
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: 268
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