Directions:
- Boil milk and almonds together for 5 minutes.
- Cool and make into a thick paste in a blender.
- Heat butter in a pan.
- Add onion and saute until translucent.
- Add flour and cook on low heat for a few seconds.
- Pour in the stock, stirring continuously, so as to avoid the formation of lumps.
- Bring to a boil.
- Season with salt and pepper powder.
- Add celery and simmer for 15 minutes.
- Remove from heat and strain.
- Combine with the milk-almond paste and mix well.
- Reheat, adjust seasoning and blend in egg yolks and cream.
- Heat lightly and remove from heat.
- Allow to cool and refrigerate to chill.
- Serve sprinkled with chopped parsley and a few grapes in each bowl of soup.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387.97 Kcal (1624 kJ) | ||
| Calories from fat | 249.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.76g | 43% | |
|---|---|---|---|
| Cholesterol | 141.69mg | 47% | |
| Sodium | 141.32mg | 6% | |
| Potassium | 633.04mg | 13% | |
| Total Carbs | 23.72g | 8% | |
| Sugars | 16.87g | 67% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 13.42g | 27% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 8% | |
| Calcium | 262.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 61.99 Kcal (260 kJ) | ||
| Calories from fat | 39.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.44g | 43% | |
|---|---|---|---|
| Cholesterol | 22.64mg | 47% | |
| Sodium | 22.58mg | 6% | |
| Potassium | 101.15mg | 13% | |
| Total Carbs | 3.79g | 8% | |
| Sugars | 2.7g | 67% | |
| Dietary Fiber | 0.68g | 17% | |
| Protein | 2.14g | 27% | |
| Vitamin C | 1mg | 10% | |
| Iron | 0.2mg | 8% | |
| Calcium | 41.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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