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Recipe Name: Almond Brussels Sprouts Soup (atlas) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/2 Cup(s) Blanched almonds
2 Teaspoon(s) Olive oil
1 Onion, chopped
1 Celery stalk, chopped
1 Clove garlic, minced
1 Potato, peeled and diced
1/3 Cup(s) Dry white wine
1 Tomato, diced
1 1/2 Pound(s) Brussels sprouts, trimmed
and coarsely chopped
2 1/2 Teaspoon(s) Salt substitute, seasoned
1 Tablespoon(s) Lemon juice, or more to
taste
Salt and pepper
Slivered almonds, for
garnish OR chopped
optional
Chopped fresh parsley, for
Garnish
1 Teaspoon(s) Extra virgin olive oil
Reserved sprouts, thinly
sliced
2 Tablespoon(s) Slivered almonds
Coarsely ground pepper
1/4 Teaspoon(s) lemon zest
1 Tablespoon(s) Fresh lime juice, or to
12 9/10 carbohydrate, 7.9 g fat 0 mg cholesterol 96 mg sodium
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, (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 <phannema@wizard.ucr.edu> on Mar 17, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 144
Calories From Fat: 61
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 949.6mg
Potassium: 539.5mg
Carbohydrates: 15.7g
Fiber: 4.5g
Sugar: 3.8g
Protein: 5.4g


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