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Celery And Almond Soup

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Anonymous (not verified)
Ingredients
  Onions 1 Small, peeled and finely chopped
  Celery sticks 6 , finely chopped
  Chopped parsley 1 Tablespoon, coarsely (Fresh Ones)
  Dill seed 1 Teaspoon
  Blanched almonds 50 Gram (Around 2 ounce)
  Chicken stock 300 Milliliter (Around 0.5 Pint)
  Skimmed milk 300 Milliliter (Around 0.5 Pint)
  Plain yogurt 3 Tablespoon (Unsweetened Variety)
  Egg yolks 1
  Toasted flaked almonds 1 Tablespoon (To Garnish)
Directions

1. Put the onion, celery, parsley, dill seed, almonds, stock and milk into a pan; bring to the boil and simmer gently for about 12 minutes until the vegetables are tender.
2. Blend the soup in the liquidizer until smooth. Return to a clean saucepan. Beat the yogurt with the egg yolk and stir into the soup.
3. Reheat the soup gently; do not allow it to boil. Ladle into small bowls and sprinkle with the toasted almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Healthy
Preparation Time: 
75 Minutes
Cook Time: 
15 Minutes
Ready In: 
90 Minutes
Servings: 
4

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