You are here

Almond Soup

Anonymous's picture
Anonymous (not verified)
  Butter/Margarine 3 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Farina 1 Tablespoon
  Milk 6 Cup (96 tbs), scalded
  Blanched almonds 1 1⁄4 Cup (20 tbs)
  Celery heart 1 , finely chopped
  Onions 2 Small, finely chopped
  Hot red pepper 1⁄3 Teaspoon
  Salt To Taste
  Ground mace To Taste
  Toasted slivered almonds 1⁄3 Cup (5.33 tbs)
  Mint sprigs 3 (for garnish)

Heat the butter in a skillet and stir in the flour and farina, and cook, stirring.
Gradually pour in three cups of the milk, stirring constantly, until you have a smooth, creamy sauce.
Set aside.
Grind the blanched almonds in the work bowl of a food processor fitted with the steel blade.
Combine the almonds with the celery and onions and remaining milk in the top part of a double boiler.
Place over hot water.
Stir in the flour mixture and cook, stirring, until thickened.
Season with the red pepper, salt and mace.
Transfer to a bowl.
Cover and chill to blend flavors for one or two days.
Serve in individual soup cups, sprinkled with the toasted, slivered almonds and sprigs of fresh mint.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2667 Calories from Fat 1680

% Daily Value*

Total Fat 193 g297.4%

Saturated Fat 57.1 g285.3%

Trans Fat 0 g

Cholesterol 232.4 mg77.5%

Sodium 1044.4 mg43.5%

Total Carbohydrates 170 g56.7%

Dietary Fiber 29.3 g117.1%

Sugars 93 g

Protein 99 g198%

Vitamin A 60.4% Vitamin C 39.5%

Calcium 211% Iron 61.9%

*Based on a 2000 Calorie diet


Almond Soup Recipe