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Ingredientes
- Recipe via Meal-Master (tm) v8.02 Yield: 6 servings
- 1 x Celery stalk, chopped
- 1 clv garlic - peeled and crushed
- 2 Tbsp. Butter
- 3 c. Chicken stock
- 2/3 c. Grnd almonds
- 1/8 tsp Mace
- 1 c. Heavy cream Salt and pepper
- 2 Tbsp. Toasted slivered almonds
Direcciones
- In a saucepan, saute/fry the celery and garlic in the butter till softened.
- Add in the chicken stock, almonds and mace. Cover and simmer 30-to-40 min, stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or possibly food processor. Return to the pot, stir in cream and heat 2-to-3 min. Don't let the soup come to a boil. Taste and add in salt and pepper as needed. Serve sprinkled with toasted almonds.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 6 servings | |
| Calories 94 | |
| Calories from Fat 56 | 60% |
| Total Fat 6.5g | 8% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 289mg | 12% |
| Potassium 157mg | 4% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.32g | 0% |
| Protein 2.72g | 4% |
