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Almond Cream Soup

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The almond cream soup is a luxuirously tasty and delightful recipe made with almonds along with vegetables. Prepared with heavy cream, the almond soup is spiced with mace and can be served both warm or chilled as an appetizer.
  Potato 1 Small, finely sliced
  Spring onions/3 slices ordinary onion 4 , finely sliced
  Celery stalks 4 , finely sliced
  Chicken stock/White stock 3 Cup (48 tbs)
  Bay leaf 1 Small
  Parsley sprigs 4
  Almonds 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Mace 1 Pinch
  Heavy cream 5 Tablespoon
  Salt To Taste
  Pepper To Taste

Put potato, onions, and celery in pan with stock, bay leaf, and parsley.
Simmer gently, with lid on, until potato is tender.
Meanwhile, pour boiling water on almonds; let stand a few minutes.
Drain; pop almonds out of skins.
Reserve 10 to 12 whole almonds for garnish; chop or finely grind remainder.
This can be done in electric blender,.
but a little stock should be added to liquify slightly.
Add to pan; cook for 20 minutes.
Remove bay leaf and parsley; pour into blender.
Blend slowly until smooth.
Strain through fine sieve.
Melt butter.
Add flour; stir until smooth, off heat.
Add strained soup slowly; stir until smooth.
Bring to boil; stir constantly.
Add salt, pepper, and mace; be careful not to overpower the light almond flavor.
Sliver remaining almonds; brown lightly in 300°F oven.
Sprinkle with a little salt.
Add spoonful of cream to each soup cup; at last moment sprinkle with almonds.
Soup can also be served chilled.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1564 Calories from Fat 988

% Daily Value*

Total Fat 115 g176.6%

Saturated Fat 39.2 g196.2%

Trans Fat 0 g

Cholesterol 188.9 mg63%

Sodium 1608.3 mg67%

Total Carbohydrates 99 g33%

Dietary Fiber 21.2 g84.9%

Sugars 21.2 g

Protein 50 g99.1%

Vitamin A 73.2% Vitamin C 87%

Calcium 50.3% Iron 51.8%

*Based on a 2000 Calorie diet

Almond Cream Soup Recipe