Celery and Almond Soup Recipe
Ingredients
| Onions | 1 Small, peeled and finely chopped | |
| Celery sticks | 6 , finely chopped | |
| Chopped parsley | 1 Tablespoon, coarsely (Fresh Ones) | |
| Dill seed | 1 Teaspoon | |
| Blanched almonds | 50 Gram (Around 2 ounce) | |
| Chicken stock | 300 Milliliter (Around 0.5 Pint) | |
| Skimmed milk | 300 Milliliter (Around 0.5 Pint) | |
| Plain yogurt | 3 Tablespoon (Unsweetened Variety) | |
| Egg yolks | 1 | |
| Toasted flaked almonds | 1 Tablespoon (To Garnish) |
Nutrition Facts
Serving size
Calories 194 Calories from Fat 96
% Daily Value*
Total Fat 11 g17%
Saturated Fat 1.6 g8%
Trans Fat 0 g
Cholesterol 51.5 mg17.2%
Sodium 209.6 mg8.7%
Total Carbohydrates 16 g5.4%
Dietary Fiber 3.6 g14.3%
Sugars 8.7 g
Protein 10 g20.1%
Vitamin A 13.2% Vitamin C 17.2%
Calcium 20.3% Iron 8.4%
*Based on a 2000 Calorie diet
Directions
2. Blend the soup in the liquidizer until smooth. Return to a clean saucepan. Beat the yogurt with the egg yolk and stir into the soup.
3. Reheat the soup gently; do not allow it to boil. Ladle into small bowls and sprinkle with the toasted almonds.
Chef
