Garlic & Almond Soup
Serving Size : 6
Ingredients for prepare Garlic & Almond Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/3 | cup | blanched almonds |
| 3 | large whol | heads garlic - plus |
| 2 | large | garlic cloves |
crushed and peeled
garlic & almond soup |
| 2 | tablespoons | water |
| 1 | tablespoon | extra-virgin olive oil |
| 1 | large | onion - finely chopped |
| 1 | pound | all-purpose potatoes |
preferably yukon gold
peeled and diced
garlic & almond soup |
| 6 | cups | reduced-sodium chicken broth - defatted |
salt & freshly ground black pepper to taste
garlic & almond soup |
| 1/2 | cup | nonfat plain yogurt |
| 2 | tablespoons | chopped fresh cilantro |
recipe Garlic & Almond Soup
1. Preheat oven to 400°F. 2. Spread almonds
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on a baking sheet and bake for 3 to 5 minutes, or
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until fragrant. Set aside. 3. Pull papery husks off garlic heads. Slice the tip off each head to
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expose cloves. Place on a square of aluminum foil and sprinkle with water. Pinch edges of foil
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together. Roast for 30 to 45 minutes, or until very tender. Let cool. Squeeze garlic flesh from skins; set aside.
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4. Meanwhile, in a Dutch oven or soup pot, heat oil over
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medium heat. Add onion and cook, stirring, until lightly browned, about 5 minutes. Add crushed garlic cloves and
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potatoes; cook, stirring, for 2 minutes more. 5. Add chicken broth and
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bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender, 20
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to 30 minutes. Remove from heat and let cool. 6. Strain soup into a bowl; transfer solids to a food
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processor or blender and puree until smooth, adding a little broth if necessary. Return
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puree and broth to pot. Whisk to combine. 7. In a blender or mini food processor,
Garlic & Almond Soup
puree reserved roasted garlic and almonds until smooth. (Add a little soup if necessary.) Add
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puree to soup. 8. Bring soup to a simmer. Season with salt and pepper. Ladle into warmed soup
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bowls. Garnish with a dollop of yogurt and a sprinkling of cilantro. Serve immediately. MAKES ABOUT 7
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CUPS, FOR 6 FIRST-COURSE SERVINGS. 210 calories per serving; 7 grams protein; 6 grams fat
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(0.7 gram saturated fat); 30 grams carbohydrate; 585 mg sodium; 5 mg cholesterol;
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2 grams fiber.
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