ALMOND AND GRAPE SOUP
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Provided by EAT SMARTER
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Peel and finely chop onion, garlic and celery root. Toast almonds in hot oil, stirring, until golden-brown. Then stir in onion, garlic and 150 grams (approximately 5 ounces) celery root. Sauté vegetables briefly, then add chicken broth and coconut milk. Simmer, stirring occasionally, about 15 minutes.
- Rinse grapes and drain well.
- Puree soup until smooth. Season with salt and cayenne pepper. Divide among bowls, top with grapes and season with freshly ground pepper.
- Serve with white bread, if desired.
ALMOND AND GRAPE SOUP
Make and share this Almond And Grape Soup recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Fruit
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Boil milk and almonds together for 5 minutes.
- Cool and make into a thick paste in a blender.
- Heat butter in a pan.
- Add onion and saute until translucent.
- Add flour and cook on low heat for a few seconds.
- Pour in the stock, stirring continuously, so as to avoid the formation of lumps.
- Bring to a boil.
- Season with salt and pepper powder.
- Add celery and simmer for 15 minutes.
- Remove from heat and strain.
- Combine with the milk-almond paste and mix well.
- Reheat, adjust seasoning and blend in egg yolks and cream.
- Heat lightly and remove from heat.
- Allow to cool and refrigerate to chill.
- Serve sprinkled with chopped parsley and a few grapes in each bowl of soup.
- Enjoy!
Nutrition Facts : Calories 638.7, Fat 48.4, SaturatedFat 19.2, Cholesterol 265.9, Sodium 372.8, Carbohydrate 40, Fiber 6.2, Sugar 16.5, Protein 17.6
WHITE ALMOND-GARLIC SOUP WITH GRAPES
Provided by Molly O'Neill
Categories easy, soups and stews, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 1/4 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.
- Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves.
Nutrition Facts : @context http, Calories 1053, UnsaturatedFat 79 grams, Carbohydrate 29 grams, Fat 99 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 875 milligrams, Sugar 15 grams, TransFat 0 grams
ASPARAGUS AND ALMOND SOUP
An asparagus and almond soup, made with only three main ingredients, which can be served chilled in the summer. Recipes really don't come much simpler than this, and with such recipes it is even more essential than usual to use only the freshest and best quality ingredients you can find. I have adapted this recipe from one I found on an English website, and I am posting it for the 2005 Zaar World Tour. For the stock, I'd recommend either JKC's Recipe #124515 or my Recipe #135453.
Provided by bluemoon downunder
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
- Serve either warm or chilled, garnished with the reserved asparagus tips.
- This soup can also be frozen.
- Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.
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- In a food processor, blend almonds until they as are find as possible. You can also chose to blanch them before hand and remove the skins, but it's not necessary.
- Squeeze out the water from the bread and add that to the almonds in the food processor as well as the grapes, onion, garlic, chile, cucumbers, lemon zest and juice, salt and pepper, vinegar and a good drizzle of olive oil. Start with 1/2 cup of water and blend until everything is incorporated. Add more water as necessary (I used about 1 cup) and adjust seasoning. More salt? More vinegar, etc.
- When done, pour a ladle of soup through a fine mesh sieve over a large bowl and use a spatula or large spoon to push the soup through. Then take the solids and blend in the food processor again and continue to strain through a sieve, extracting as much liquid as possible.
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