Creamy Almond Soup

    Creamy Almond Soup


    3 people made this

    About this recipe: 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

    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

    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.

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