Cream Of Almond Soup Recipes
CREAM OF ALMOND SOUP
Steps:
- In a saucepan, sauté 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. Purée 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.
Nutrition Facts :
CREAM OF ALMOND SOUP RECIPE
Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to...
Provided by GloriousSoupRecipes.com
Number Of Ingredients 9
Steps:
- Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.
CREAMY CHICKEN ALMOND SOUP
This is adapted from a soup served at one of our local restaurants - I decided to try to replicate it one day and ended up liking my version better than the restaurant's! It's excellent with some crusty bread and a fresh tossed salad.
Provided by sunflowerseed
Categories Chicken Breast
Time 1h15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter over medium heat in large saucepan or Dutch oven. Add onion and celery; cook 5-6 minutes until vegetables are softened.
- Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth and boullion; bring to boil and let thicken, then reduce heat.
- Add tarragon, thyme and pepper; let simmer 10-15 minutes.
- If mixture looks too thin, sprinkle a little flour into it; stir well until flour is incorporated.
- Add chicken breast, mushrooms and almonds; bring to boil over medium-high heat; reduce heat and let simmer 5-10 minutes.
- Before serving, add evaporated milk and let heat through. Season with additional salt and pepper and serve with almonds sprinkled on top, if desired.
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