Almond Soup Gratin Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishVegetarian
Interest Group

Ingredients

 Butter/Margarine1 Tablespoon
 French bread slice4 , cut 3/4 inch thick
 Blanched slivered almonds1 Cup (16 tbs)
 Garlic cloves2 Large, minced or pressed
 Vegetable stock6 Cup (96 tbs)
 Eggs2
 Shredded swiss cheese/Shredded gruyere cheese1 Cup (16 tbs)
 Paprika To Taste
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2341 Calories from Fat 1562

% Daily Value*

Total Fat 170 g261.5%

Saturated Fat 37.7 g188.3%

Trans Fat 0 g

Cholesterol 554.6 mg

Sodium 4122.6 mg171.8%

Total Carbohydrates 124 g41.4%

Dietary Fiber 34.1 g136.4%

Sugars 14.5 g

Protein 107 g213.7%

Vitamin A 45.7% Vitamin C 4.8%

Calcium 166.8% Iron 68%

*Based on a 2000 Calorie diet

Directions

Butter both sides of bread and place in a single layer on a baking sheet.
Bake in a 350° oven for 10 minutes or until bread is lightly browned; turn and lightly brown the other side.
Meanwhile, reserving 1 tablespoon of the almonds, spread remaining almonds in a shallow pan and toast in a 350° oven for about 8 minutes or until lightly browned.
Let cool until crisp, then whirl with garlic in a blender or food processor until nuts are very finely chopped.
Place nuts in a 3 quart pan; add stock.
Bring to a boil, then cover and simmer for 15 minutes.
Add salt and pepper to taste.
Beat eggs lightly.
Remove soup from heat and, stirring constantly, stir eggs into soup.
Ladle hot soup into 4 individual ovenproof soup bowls (2 to 2 1/2 cup size).
Set a piece of toasted French bread on top of soup in each bowl and sprinkle equally with shredded cheese, the reserved almonds, and paprika.
Place bowls in a 425° oven for 10 minutes; then broil about 4 inches from heat until cheese and almonds brown.
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