Preparation time: 15 minutes,
Cooking time: 15 minutes,
Calories: 156 per portion.
To toast the almonds, put them in a thick-based frying pan over a low heat for 2-3 minutes, stirring constantly. Do not use any fat as the oil in the nuts will be sufficient to prevent them sticking to the pan.
1 small onion, finely chopped
6 celery sticks, finely chopped
1 tablespoon coarsely chopped parsley
1 teaspoon dill seed
50 g (2 oz) blanched almonds
300 ml (1/2 pint) chicken stock
300 ml (1/2 pint) skimmed milk
3 tablespoons natural low-fat yogurt
1 egg yolk
1 tablespoon toasted flaked almonds, to garnish
1. Put the onion, celery, parsley, dill seed, almonds, stock and milk into a saucepan; bring to the boil and simmer gently for about 12 minutes until the vegetables are tender.
2. Blend the soup in a liquidizer until smooth. Return to a clean saucepan. Beat the yogurt with the egg yolk and stir into the soup. Reheat the soup gently; do not allow it to boil.
3. Ladle into small bowls and sprinkle with the toasted almonds.
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