* Exported from MasterCook *

ALMOND SOUP

Recipe By :Lucie G. Nicoll’s
Serving Size : 4 Preparation Time :1:15
Categories : 5-10G Low Carb Soup Vegie Egg Cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz almond meal -- 90g
1/2 head celery
1/2 large onion
1 oz butter -- 30g
1 oz soy protein isolate -- 30g
Salt and pepper
1 1/2 pt white stock -- 855g
1/2 pt half and half -- 50% cream-water
2 tbsp cream

Mix almond meal with chopped-up celery and onion in the stock.
Simmer for 1 hour and rub through a sieve
Rub the butter and isolate together, add the pulp and the milk.
Bring to the boil stirring well all the time, season.
Put the cream in the tureen and pour the soup over, stirring gently and serve.



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Per Serving (excluding unknown items): 288 Calories; 22g Fat (61.7% calories from fat); 19g Protein; 11g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 269mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 3295 0 0

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