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Celery and Almond Soup

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  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)

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: 
Preparation Time: 
75 Minutes
Cook Time: 
15 Minutes
Ready In: 
90 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 194 Calories from Fat 96

% Daily Value*

Total Fat 11 g17%

Saturated Fat 1.6 g8%

Trans Fat 0 g

Cholesterol 51.5 mg17.2%

Sodium 209.6 mg8.7%

Total Carbohydrates 16 g5.4%

Dietary Fiber 3.6 g14.3%

Sugars 8.7 g

Protein 10 g20.1%

Vitamin A 13.2% Vitamin C 17.2%

Calcium 20.3% Iron 8.4%

*Based on a 2000 Calorie diet

Celery And Almond Soup Recipe