A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
|
|
|
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)
| Ingredients:
1/2 Cup(s) Blanched almonds
2 Teaspoon(s) Olive oil
1 large Onion, chopped
1 large Celery stalk, chopped
1 Clove garlic, minced
1 large Potato, peeled and diced
1/3 Cup(s) Dry white wine
1 large Tomato, diced
1 1/2 Pound(s) Brussels sprouts, trimmed
2 1/2 Teaspoon(s) Salt substitute, seasoned
1 Teaspoon(s) Extra virgin olive oil
2 Tablespoon(s) Slivered almonds
1/4 Teaspoon(s) Lemon zest
1 Tablespoon(s) Fresh lime juice |
|
|
|
Check some related to Almond Brussels Sprouts Soup (Atlas) videos
Similar recipes:
|
French onion soup Melt butter in a heavy frypan. Add sliced onion, cover, cook over load heat about 5 minutes until onion is tender. Remove lid...
Dutch pea soup (erwtensoep) Cook peas in water until tender. When peas are tender, press mixture though a sieve or whirl in a blender. To this, add pig&...
Almond and rice flour bread with poppy seeds. Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food pr...
Cream of cauliflower and cheese soup If you want to cut down in the fats in the recipe, use margarine and skim
milk for the butter and the milk.
In a heavy ...
Denise's diet soup Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini,
pepper, and mushrooms for 10 min, stirring frequently....
Tom kha gai (chicken soup with coconut milk) Boil the chicken stock in a saucepan, add lemongrass, kaffir leaves and
galangal root.
Add coconut milk, chicken, mushrooms, ...
Hungarian chicken soup (csirkeleves) or (tyukleves) Cook chicken in pot with water, skiming the scum off when starting soup to boil. Place all the vegetables and spices in the p...
Bean soup 1. Thoroughly rinse navy beans, discarding any bad ones. Do quick-soak method on package OR soak overnight.
2. Dice onions...
Pasta and bean soup * rinsed well, then drained
GARNISH: grated Parmesan cheese, optional
Cook pasta in boiling water for about 6 minutes, unt
i...
White bean and bacon soup Drain the beans and place them in a pot with enough water and cook until tender, 1 to 1 1/2 hours. In a large soup pot or sau...
Weisse bohnensuppe (white bean soup) Cover beans with water in large pot or soup kettle and soak overnight.
Rinse beans well and return to pot with ham bone and 3...
Raspberry almond christmas bars BATTER:
Prepare pastry mix according to package directions for one crust
unbaked pie shell. Line an 8" square c...
Cheddar cheese and cauliflower soup NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese
for the cheddar cheese.
Heat the butter in ...
Potato, leek and cod soup * peeled and thinly sliced (5 medium, see note)
Soak salt cod overnight, changing water at least once.
The next day, ...
Tunisian aromatic fish soup with potatoes Combine first 9 ingredients in large pot.
Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20
minutes. U...
Mushroom-short rib soup MELT BUTTER IN A 2-QUART POT over medium heat on the stove. Add the onions
and cook covered, stirring occasionally, for ...
Anissabo (pea soup - cree style) When the soaking peas are soft, put them in a large
pot with the rest of the ingredients. Simmer until
the peas are te...
Sole in almond sauce Place sole fillets in a 13X9X2 inch baking dish; pour wine over fish
and bake in oven 15 to 20 minutes or until fish flak...
French canadian pea soup "Newfoundland Pea Soup is very similar, but usually includes more
vegetables such as diced turnips and carrots, and...
Potato, noodle, ham soup Cook onion, celery and carrots in broth, 5-10 minutes; add potatoes and ham; cook until tender.
Add noodles and evaporated mi...
Green pea and mint soup Place the peas, potatoes and stock in a saucepan over medium-high heat and bring to the boil. Cover and cook for 10 minutes o...
Tomato celery soup In a medium saucepan, over medium heat, melt butter. Saute onion and
celery until translucent. Add tomato soup, water, pa...
Beaker's vegetable barley soup Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and ba...
Almond butter cookies Preheat oven to 300F. Lightly grease
a baking sheet (or use a nonstick
one).
Mix together almond butter and oil; beat until s...
Lisa's matzo ball soup Make the soup a day ahead:
Combine the ingredients in a large stockpot and bring to a boil. Reduce
heat to a simmer and cook...
Pumpkin coconut ginger soup Remove the pumpkin skin and seeds, chop pumpkin into chunks. Slice onion. Crush garlic. In a large pan, saute the onion and g...
Wild rice and mushroom soup To prepare the rice, heat the oil in a saucepan over high heat. Add the garlic and shallot and saute 1 minute. Add the rice a...
Dorothy's hearty ham and lima bean soup 1. In a heavy stockpot over medium-high heat, saute onion and carrots in
butter for 5 minutes. Add garlic powder, salt subs...
Almond biscotti #3 In large bowl, combine flour, baking powder and almonds. In separate bowl,
whisk together eggs, sugar, butter, vanilla, a...
Asparagus and crab meat soup - mang tay nau cua Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt
in a 3 quart soup pot. Bring to a boil. Reduce the...
Chinese almond cookies Pre-heat oven to 325
Mix together flour, sugar, baking soda, and salt together into a bowl. Cut in the butter until mixture r...
Rainy day chicken soup 1. Cook together until chicken is done: 8 cups water,4 chicken
breasts, 10 chicken bouillon cubes, 1/2 cup chopped onion (I...
Acorn squash and apple soup Place squash cut side down on rack set over gently simmering water in
saucepan. Cover and steam until tender, about 10 mi...
Amish-style chicken and corn soup Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a...
Chicken tortilla soup 1. In a 5 to 6 quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices...
Mulligatawny soup Put all ingredients into a slowcooker or stockpot except for the lemon juice, coconut milk and sugar. Simmer for four to six...
Roast garlic broad brean & saffron soup Typed for you by Kaz Dunkley.
Preparation: Shell the broad beans
Put the rice in a saucepan with the water, salt and ...
Smoked acorn squash soup with hazelnut cream Smoke 4 squash halves for 20 minutes.
Preheat oven to 350 degrees.
Remove squash from smoker and place, with remaining ...
Christmas oyster soup (soupe aux huitres de noel) Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetab...
Vegetable soup with lentils (vegan) Bring to a boil in a large saucepan the ff chicken broth (you can use vegetable broth) and the lentils. Add and then reduce h...
|
Loading...
|
|
::