Creamy Almond Soup

    (3)
    2 hours 10 min

    A soup that is super-creamy and totally nutty. Ground almonds are simmered with garlic, celery, stock, mace and double cream, before being garnished with toasted almonds


    3 people made this

    Ingredients
    Serves: 4 

    • 30g butter
    • 1 clove garlic, peeled and crushed
    • 1 large stick celery, thinly sliced
    • 750ml chicken or vegetable stock
    • 75g ground almonds
    • 1/8 teaspoon ground mace
    • 250ml double cream
    • salt to taste
    • 2 tablespoons flaked almonds, toasted

    Method
    Prep:20min  ›  Cook:50min  ›  Extra time:1hr resting  ›  Ready in:2hr10min 

    1. Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken stock, 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.
    2. Once the celery is tender, turn off heat and allow the soup to stand covered for 1 hour.
    3. Carefully puree the warm soup until smooth using a liquidiser; 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 the boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted almonds.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    8

    to the first reviewer - NO! LOL ... Almond paste is a mixture of almonds and SUGAR ... Almond butter is ground almonds. The soup should not have been that sweet.(I have not made this recipe -- but wanted to respond to the original reviewer ... looks like a good recipe, though)  -  25 Nov 2007  (Review from Allrecipes US | Canada)

    by
    6

    So good! Didn't add the almond at end just wanted more of a broth. so delicious!  -  11 Mar 2010  (Review from Allrecipes US | Canada)

    by
    6

    This was a very rich, sweet soup. I'm not entirely sure I made it right, so I wish I could review it without rating it; I used almond paste and I'm not sure if that's the same thing as almond butter. Regardless, it came out pretty good. I don't think I'll make this again before winter, and I'll probably wait until we have guests over because this was a tad extravagant for just two people and the leftovers were just odd to me.  -  16 May 2007  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate