Cream Of Almond Soup Recipe


MethodMain Ingredient


 Margarine/Butter1 Tablespoon
 All purpose flour1 Tablespoon
 Salt3⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Chicken broth/Bouillon1 1⁄2 Cup (24 tbs)
 Finely chopped almonds1⁄2 Cup (8 tbs), toasted
 Half and half2 Cup (32 tbs)
 Grated lemon peel2 Teaspoon
 Paprika To Taste
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1131 Calories from Fat 823

% Daily Value*

Total Fat 95 g145.9%

Saturated Fat 38.9 g194.3%

Trans Fat 0 g

Cholesterol 179.1 mg

Sodium 2576.5 mg107.4%

Total Carbohydrates 49 g16.3%

Dietary Fiber 8.9 g35.8%

Sugars 5.2 g

Protein 30 g59.4%

Vitamin A 80.9% Vitamin C 63.2%

Calcium 69% Iron 23.9%

*Based on a 2000 Calorie diet


1. Place margarine in 1 1/2-quart casserole. Microwave uncovered on high (100%) until melted, 15 to 30 seconds. Stir in flour, salt and pepper. Gradually stir in chicken broth and almonds. Cover tightly and microwave 2 minutes; stir. Cover and microwave to boiling, 1 to 3 minutes longer.
2. Stir in half-and-half. Cover tightly and microwave on medium-high (70%) until hot, 4 to 6 minutes; stir. Sprinkle with lemon peel, paprika and parsley.