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Chilled Almond Soup Recipe
|Onion||1 Small, finely chopped|
|Plain flour||1⁄4 Cup (4 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Flaked almonds||1 1⁄2 Cup (24 tbs), flaked|
|Cream||2⁄3 Cup (10.67 tbs)|
|Toasted flaked almonds||1 Tablespoon (To Garnish)|
Serving size: Complete recipe
Calories 1966 Calories from Fat 842
% Daily Value*
Total Fat 97 g148.6%
Saturated Fat 21.1 g105.6%
Trans Fat 0 g
Cholesterol 70.2 mg
Sodium 2057.1 mg85.7%
Total Carbohydrates 221 g73.7%
Dietary Fiber 18.1 g72.5%
Sugars 81 g
Protein 61 g122.9%
Vitamin A 14.4% Vitamin C 19.1%
Calcium 73.1% Iron 46.9%
*Based on a 2000 Calorie diet
Stir in the flour and cook for 1 minute, without browning.
Gradually add the stock, stirring constantly.
Add the almonds, bay leaf and salt to taste.
Bring to the boil, cover and simmer for 20 minutes.
Leave until cool, then remove the bay leaf.
Sieve or work in an electric blender until smooth.
Transfer to a bowl and chill for 2 to 3 hours.
Just before serving, stir in the cream and sprinkle over the toasted almonds.