Celery and Almond Soup
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.
Ingredients
- 1 small onion finely chopped
- 6 celery sticks finely chopped
- 1 tablespoon coarsely chopped parsley
- 1 teaspoon dill seed
- 2 oz blanched almonds
- 1/2 pint chicken stock
- 1/2 pint skimmed milk
- 3 tablespoons natural low-fat yogurt
- 1 egg yolk
- 1 tablespoon toasted flaked almonds to garnish
Instructions
- 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.
- 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.
- Ladle into small bowls and sprinkle with the toasted almonds.
Calories: 178 kcal
Carbohydrates: 13 g
Protein: 9 g
Fat: 11g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 53 mg
Sodium: 133 mg
Potassium: 381 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 233 IU
Vitamin C: 3 mg
Calcium: 170 mg
Iron: 1 mg