Directions:
- Melt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
- Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
- Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 706.46 Kcal (2958 kJ) | ||
| Calories from fat | 529 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.78g | 90% | |
|---|---|---|---|
| Cholesterol | 216.07mg | 72% | |
| Sodium | 154.85mg | 6% | |
| Potassium | 594.49mg | 13% | |
| Total Carbs | 7.13g | 2% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 3.23g | 13% | |
| Protein | 38.88g | 78% | |
| Vitamin C | 6.3mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 116.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 271.51 Kcal (1137 kJ) | ||
| Calories from fat | 203.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.59g | 90% | |
|---|---|---|---|
| Cholesterol | 83.04mg | 72% | |
| Sodium | 59.51mg | 6% | |
| Potassium | 228.48mg | 13% | |
| Total Carbs | 2.74g | 2% | |
| Sugars | 0.68g | 7% | |
| Dietary Fiber | 1.24g | 13% | |
| Protein | 14.94g | 78% | |
| Vitamin C | 2.4mg | 11% | |
| Iron | 1mg | 15% | |
| Calcium | 44.8mg | 12% | |
* 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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