pagect=recipes,popular-recipes,soup,:recipes,popular-recipes,most-popular,popular+soup
Low Fat Garlic Almond Soup Recipe
Ingredients
1/3 cup blanched almonds
3 large whol heads garlic, plus
2 large garlic cloves, crushed and peeled
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 pound all-purpose potatoes, preferably yukon gold , peeled and diced
6 cups reduced-sodium chicken broth, defatted
salt & freshly ground black pepper, to taste
1/2 cup nonfat plain yogurt
2 tablespoons chopped fresh cilantro
Method
Preheat oven to 400°F.
Spread almonds on a baking sheet and bake for 3 to 5 minutes, or until fragrant.
Set aside.
Pull papery husks off garlic heads.
Slice the tip off each head to expose cloves.
Place on a square of aluminum foil and sprinkle with water.
Pinch edges of foil together.
Roast for 30 to 45 minutes, or until very tender.
Let cool.
Squeeze garlic flesh from skins; set aside.
Meanwhile, in a Dutch oven or soup pot, heat oil over medium heat.
Add onion and cook, stirring, until lightly browned, about 5 minutes.
Add crushed garlic cloves and potatoes; cook, stirring, for 2 minutes more.
Add chicken broth and bring to a boil.
Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes.
Remove from heat and let cool.
Strain soup into a bowl; transfer solids to a food processor or blender and puree until smooth, adding a little broth if necessary.
Return puree and broth to pot.
Whisk to combine.
In a blender or mini food processor, puree reserved roasted garlic and almonds until smooth.
Add a little soup if necessary.
Add puree to soup.
Bring soup to a simmer.
Season with salt and pepper.
Ladle into warmed soup bowls.
Garnish with a dollop of yogurt and a sprinkling of cilantro.
Serve immediately.
:MAKES ABOUT 7 CUPS, FOR 6 FIRST-COURSE SERVINGS.
Calories per serving; 7 grams protein; 6 grams fat 0 gram saturated fat; 30 grams carbohydrate; 585 mg sodium; 5 mg cholesterol; 2 grams fiber
