Servings
8 s
Ingredients
- 1/2 cup Blanched almonds
- 2 teaspoons Olive oil
- 1 large Onion; chopped
- 1 large Celery stalk; chopped
- 1 Clove garlic; minced
- 1 large Potato; peeled and diced
- 1/3 cup dry white wine
- 1 large Tomato; diced
- 1 1/2 pounds Brussels sprouts; trimmed and coarsely chopped
- 2 1/2 teaspoons Salt substitute; seasoned
2209
- 1 tablespoon Lemon juice; or more to taste
- Salt and pepper
- Slivered almonds; for garnish, OR chopped, optional
- Chopped fresh parsley; for garnish
2205
- 1 teaspoon
- Reserved sprouts; thinly sliced
- 2 tablespoons Slivered almonds
- Coarsely ground pepper
- 1/4 teaspoon Lemon zest
- 1 tablespoon Fresh lime juice; or to taste
Directions
- Place the almonds in a food processor.
- Process until very finely ground.
- Continue to process until the mixture almost resembles a nut butter, stopping the machine and scraping down the sides with a plastic spatula from time to time.
- Heat the oil in a soup pot.
- Add the onion and saute over medium heat until it is golden.
- Add the celery, garlic, potato, wine, tomato, and about two thirds of the brussels sprouts (reserve and set aside the remainder).
- Add enough water to barely cover the vegetables.
- Bring to a simmer, then add the almond butter and seasoning mix.
- Simmer gently, covered, over low heat for 35 to 40 minutes or until all the vegetables are tender.
- Remove from the heat.
- Transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth.
- Transfer back to the soup pot and return to low heat.
- Thin with a small amount of water if the soup is too thick.
- In a separate saucepan, steam the reserved brussels sprouts in about 1/2 inch of water until they are bright green and crisp-tender.
- Add them to the soup along with lemon juice, and salt and pepper to taste.
- Serve the soup at once, or allow to stand for an hour or so before serving, then heat through as needed.
- Garnish each serving with some chopped or slivered almonds if desired and fresh parsley.
- Calories: 164; Total fat: 8 g; Protein: 4 g; Carbohydrate: 16 g; Cholestetol: 0 g; Sodium: 31 mg.
- REVIEW : Soup would feed 8 with salad and fruit; or 4 as is.
- RELISH: Thinly slice the reserved sprouts; heat oil in small wok-like saute pan.
- When very hot, quickly saute the sliced Brussels sprouts.
- Add coarsley ground pepper to taste and 2 tbs slivered almonds.
- When aromatic; reduce heat to warm; stir in up to 1/4 tsp lemon zest.
- Just before serving, add 1 or 2 tbs fresh lime juice.
- Ladle soup into wide bowls.
- Scatter relish on top.
- Serve hot.
- McNutritional information per serving: 138 Calories, 5.
- 5 g protein, 12.
- 9 g, carbohydrate, 7.
- 9 g fat, 0 mg cholesterol, 96 mg sodium (49.
- 2% cff) >Edited by Pat Hanneman (Kitpath) 98Mar Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas Posted to MC-Recipe Digest by KitPATh
- ucr.edu> on Mar 17, 1998