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Toasted Almond Soup The Inn At Long Last

Toasted Almond Soup the Inn at Long Last recipe image
This International soup features Chicken or vegetable stock, Long-grain rice, Blanched almonds, Butter, Onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 1483.5
Dietary: Gluten-free
Description
This International soup features Chicken or vegetable stock, Long-grain rice, Blanched almonds, Butter, Onion. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 quart Chicken or vegetable stock
  • 1/3 cup Long-grain rice
  • 1/2 cup Blanched almonds
  • 1 tablespoon Butter
  • 1 Large Onion, chopped
  • 1 tablespoon Finely chopped garlic
  • 1/4 cup Dry Sherry
  • 2 tablespoon Almond paste
Directions
  1. 1
    Grated zest of 1 orange 1 c Evaporated skim milk Salt and white pepper 1 1/4 c Slivered toasted almonds Grated orange zest 1.
  2. 2
    Spray a large soup pot with Pam.
  3. 3
    Add the stock and bring to a boil.
  4. 4
    Turn down the heat to medium-low, and add the rice and blanced almonds.
  5. 5
    Cover and let cook slowly for 30 minutes.
  6. 6
    Meanwhile, spray a 10-inch skillet with Pam, and in it melt the butter over medium heat.
  7. 7
    Add the onion, and saute until it starts to soften, about 3 1/2 minutes.
  8. 8
    Lower the heat slightly, and add the garlic.
  9. 9
    Continue cooking, stirring constantly, to soften the garlic for about 20 seconds.
  10. 10
    Stir in the sherry, then crumble in the almond paste a bit at a time.
  11. 11
    Remove the skillet from the heat, and whisk well to smooth it out.
  12. 12
    Lower the heat under the stock to the barest possible simmer.
  13. 13
    Add the onion mixture, the orange zest, and evaporated skim milk.
  14. 14
    Let cook to blend flavors, 10 minutes more.
  15. 15
    Puree the soup, in batches, in a food processor, then put through a food-mill or power strainer.
  16. 16
    Season to taste with salt and white pepper.
  17. 17
    Reheat just before serving, and serve, very hot, in small cups.
  18. 18
    Garnish soup with toasted almonds and the merest bit of orange zest

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1483.5kcal
% Daily Value *
Total Fat 80.0g124%
Saturated Fat 19.2g96%
Cholesterol 435.3mg146%
Sodium 513.0mg22%
Total Carbohydrate 26.6g9%
Dietary Fiber 6.0g24%
Sugars 2.3g
Protein 140.3g281%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, blanched, blending, boiling, butter, chicken, chopped, dry, finely, fruits, garlic, inn, international, last, long, longgrain, onion, paste, rice
Read it online: https://www.chefs-mate.com/recipe/toasted-almond-soup-the-inn-at-long-last/