Cream Of Almond Soup Food

CREAM OF MUSHROOM SOUP

Steps:

• Place the dried mushrooms in a large bowl. Bring the broth to a boil and pour over the dried mushrooms. Set aside to rehydrate for about 20 minutes.
• Using a slotted spoon, remove the mushrooms and reserve the broth. Roughly chop the mushrooms.
• Heat the butter in a large pot over medium-high heat. Add the button and rehydrated mushrooms and cook, stirring occasionally, until soft and somewhat dry, about 6 minutes. Add the leek and shallot and cook, covered, stirring occasionally, until translucent, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes more.
• Pour in the reserved mushroom broth, taking care not to add any grit or dirt that may have fallen to the bottom of the boil, and bring to a boil while whisking constantly. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.
• Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the mushroom puree. Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, Madeira, and salt into the soup and season with pepper to taste. Divide among warm soup bowls and serve immediately.

DAIRY-FREE CREAM OF BROCCOLI SOUP

Steps:

• Heat oil in a soup pot over medium heat. Add celery and onions and cook, stirring, until tender.
• Add broccoli, chicken broth and 2 cups Silk Almond Original beverage. Turn heat to high and bring to a boil.
• Reduce heat to medium-low and simmer, covered, until broccoli is very tender, about 25 minutes, stirring occasionally.
• Using a food processor or immersion blender, process until smooth. Return soup to pot and stir in remaining Silk Almond Original beverage.
• Heat through and season to taste with salt and pepper.

DAIRY FREE CREAM OF CHICKEN

Steps:

• Combine the chicken broth with 1/2 cup of the almond milk in a large saucepan. Bring to a low boil.
• Whisk the flour and seasonings into the remaining cup milk until smooth. The mixture will be thick.
• Pour the milk/flour/seasoning mixture into the broth mixture in the saucepan and reduce heat to low. Stir/whisk continuously as it simmers to avoid lumps.
• Continue whisking 5-10 minutes until the mixture is smooth and thick.
• For cream of mushroom, add 1/4 cup cooked mushrooms after the mixture is taken off the stove, before it thickens.For cream of celery, add 1/4 cup diced, cooked celery pieces after the mixture is taken off the stove, before it thickens.

PUMPKIN AND ALMOND SOUP

Steps:

• Peel and chop shallots.
• Melt butter in a pan and cook the shallots to soften.
• Peel and dice the pumpkin and add to the shallots with the garlic and dried coriander. Allow to cook for a few minutes before adding the tomato puree and the stock, simmer until the pumpkin is soft.
• Add the roasted almonds and allow the soup to cool before putting it into a blender. Process until smooth.
• Return the soup to the pot and season as desired, to taste. Bring to boil.
• Stir in the cream.
• Ladle into warm soup bowls and drizzle with coconut cream and add a small spoonful of onion and fresh coriander on top.

CREAM OF ALMOND SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
• Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
• Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.

VEGAN CREAM OF BROCCOLI SOUP

Steps:

• Season with salt and pepper, if needed. Serve right away.