Almond Brussels Sprouts Soup (Atlas)

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Title: Almond Brussels Sprouts Soup (Atlas)
Yield: 8 Servings
Categories: *nava atlas, Low-Fat, Soups, Vegetarian

Ingredients:

1/2 c Blanched almonds
2 ts Olive oil
1 lg Onion; chopped
1 lg Celery stalk; chopped
1 Clove garlic; minced
1 lg Potato; peeled and diced
1/3 c Dry white wine
1 lg Tomato; diced
1 1/2 lb Brussels sprouts; trimmed
-and coarsely chopped
2 1/2 ts Salt substitute; seasoned


-----------------------------------SERVE-----------------------------------
1 tb Lemon juice; or more to
-taste
Salt and pepper
Slivered almonds; for
-garnish, OR chopped,
-optional
Chopped fresh parsley; for
-garnish

------------------------------OPTIONAL RELISH------------------------------
1 ts Extra virgin olive oil
Reserved sprouts; thinly
-sliced
2 tb Slivered almonds
Coarsely ground pepper
1/4 ts Lemon zest
1 tb Fresh lime juice; or to
-taste

Place the almonds in a food processor. Process until very finely ground.
Continue to process until the mixture almost resembles a nut butter,
stopping the machine and scraping down the sides with a plastic spatula
from time to time.

Heat the oil in a soup pot. Add the onion and saute over medium heat until
it is golden. Add the celery, garlic, potato, wine, tomato, and about two
thirds of the brussels sprouts (reserve and set aside the remainder). Add
enough water to barely cover the vegetables. Bring to a simmer, then add
the almond butter and seasoning mix. Simmer gently, covered, over low heat
for 35 to 40 minutes or until all the vegetables are tender. Remove from
the heat.

Transfer the solid ingredients to a food processor and puree, in batches if
necessary, until smooth. Transfer back to the soup pot and return to low
heat. Thin with a small amount of water if the soup is too thick.

In a separate saucepan, steam the reserved brussels sprouts in about 1/2
inch of water until they are bright green and crisp-tender. Add them to the
soup along with lemon juice, and salt and pepper to taste. Serve the soup
at once, or allow to stand for an hour or so before serving, then heat
through as needed. Garnish each serving with some chopped or slivered
almonds if desired and fresh parsley.

Calories: 164; Total fat: 8 g; Protein: 4 g; Carbohydrate: 16 g;
Cholestetol: 0 g; Sodium: 31 mg.

REVIEW : Soup would feed 8 with salad and fruit; or 4 as is. RELISH: Thinly
slice the reserved sprouts; heat oil in small wok-like saute pan. When very
hot, quickly saute the sliced Brussels sprouts. Add coarsley ground pepper
to taste and 2 tbs slivered almonds. When aromatic; reduce heat to warm;
stir in up to 1/4 tsp lemon zest. Just before serving, add 1 or 2 tbs fresh
lime juice. Ladle soup into wide bowls. Scatter relish on top. Serve hot.

McNutritional information per serving: 138 Calories, 5.5 g protein, 12.9 g,
carbohydrate, 7.9 g fat, 0 mg cholesterol, 96 mg sodium (49.2% cff)

>Edited by Pat Hanneman (Kitpath) 98Mar

Recipe by: VEGETARIAN SOUPS FOR ALL SEASONS, by Nava Atlas

Posted to MC-Recipe Digest by KitPATh on Mar 17,
1998