Cream Of Almond Soup Recipes
MOROCCAN CAULIFLOWER AND ALMOND SOUP
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! -Barbara Marynowski, Hutto, Texas
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a 5- or 6-qt. slow cooker, combine cauliflower, vegetable stock, 1/2 cup almonds, 1/2 cup cilantro and the next 7 ingredients. Cook, covered, on low until cauliflower is tender, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. Serve with remaining almonds and cilantro and, if desired, additional harissa.
Nutrition Facts : Calories 116 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 835mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein.
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.
CREAM OF ALMOND SOUP
My mom served this as an appetizer at special occassion & company dinners when I was growing up. I have tried for many years to find the recipe online, with no success. And then one day my mom came across the recipe and sent it to me. I'm posting to keep from losing it for another 25 years... Might sound unusual -- and it is.. .but so delicious. VERY light, creamy, slightly lemony with subtle earth/nut flavors and unexpected texture of the minced almonds. It was a dish everyone always raved about...
Provided by Kmac1805
Categories < 15 Mins
Time 10m
Yield 6-8 appetizer servings, 7 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in pot over low heat. Whisk in flour, salt and pepper and cook over low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat and whisk in broth and Almonds. Reheat over low - medium heat until hot. Stir in cream and heat through, but do not boil. Remove from heat, pour into soup bowls and garnish with lemon zest and paprika.
Nutrition Facts : Calories 230, Fat 20.6, SaturatedFat 9.8, Cholesterol 51.2, Sodium 383.8, Carbohydrate 7.4, Fiber 1.2, Sugar 1.4, Protein 5.4
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