Hearty Almond & Celery Cream Soup

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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Discover the comforting embrace of our Hearty Almond & Celery Cream Soup. This recipe is a perfect blend of nutty richness and fresh flavors, making it an ideal choice for chilly evenings or when you crave something warm and satisfying.

Ingredients for Hearty Almond & Celery Cream Soup

The base of this soup starts with olive oil, which helps in sautéing the vegetables and adds a touch of fruitiness. Onions and celery form the aromatic foundation, providing sweetness and earthiness. A couple of cloves of garlic introduce a subtle, pungent kick that complements the other flavors. The star of the show, raw almonds, not only thickens the soup but also infuses it with a distinctive, nutty richness. Vegetable broth and a bit of water form the body of the soup, while heavy cream ensures a smooth, luscious texture. Seasoned simply with salt and black pepper, a splash of lemon juice adds brightness and a fresh finish. Finally, fresh parsley is sprinkled on top for a touch of color and freshness.

Tips & Tricks

  • For a nuttier flavor, lightly toast the almonds in a dry skillet before adding them to the soup.
  • If you prefer a thinner soup, simply add more vegetable broth or water until the desired consistency is reached.
  • Use a high-quality vegetable broth for the best flavor—homemade if possible!

Serving Suggestions

This soup pairs wonderfully with a slice of crusty sourdough bread or a simple mixed green salad. For an extra touch, sprinkle some toasted almond slices on top for added crunch and visual appeal.

Frequently Asked Questions

Can I make this soup vegan?
Absolutely! Substitute the heavy cream with coconut milk or a plant-based cream alternative.
How long will this soup keep?
Stored in an airtight container, this soup will last about 3-4 days in the refrigerator.
Can I freeze it?
Yes, but be aware that the cream may separate slightly upon thawing. Simply reheat and stir well to recombine.

Hearty Almond & Celery Cream Soup Recipe Walkthrough

Start by heating a tablespoon of olive oil in a large pot over medium heat. This will be your fragrant base, so make sure it’s nice and warm before adding anything else. Toss in the chopped onion and celery, and let them sauté for about five minutes. You’ll know they’re ready when the onions turn translucent and start to soften.

Next, stir in your minced garlic and raw almonds. Let them mingle with the veggies for a couple of minutes. This brief cooking time is essential to release the garlic’s aroma and toast the almonds gently, enhancing their flavor.

Now, pour in the vegetable broth and water. Bring the mixture to a simmer and let it cook for about 20 minutes. This simmering allows all the flavors to meld together beautifully. While it’s simmering, take a moment to prep your immersion blender—it’s almost showtime!

Once everything’s nice and tender, take your immersion blender and puree the soup right in the pot until it’s smooth. If you don't have an immersion blender, carefully transfer the soup to a regular blender in batches.

Return the pureed soup to a gentle heat and stir in the heavy cream, salt, pepper, and lemon juice. Allow it to heat through for a couple more minutes, ensuring those new additions are well incorporated and the soup is warmed to perfection.

Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately to enjoy its full, vibrant flavor.

Why You'll Love This Recipe

  • Rich and Nutty: The almonds add a delightful depth of flavor.
  • Velvety Texture: Creamy without being too heavy.
  • Simple Ingredients: Easy to find and budget-friendly.
  • Quick to Prepare: Ready in under an hour.
  • Perfect for Any Season: Warm enough for winter, light enough for spring.

Ingredients

1 tbsp olive oil
1 medium onion, chopped
4 stalks celery, chopped
2 cloves garlic, minced
1/2 cup raw almonds
4 cups vegetable broth
1 cup water
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1 tbsp lemon juice
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and celery, sauté until onion is translucent, about 5 minutes.
3. Stir in garlic and almonds, cooking for another 2 minutes.
4. Pour in vegetable broth and water, bring to a simmer and cook for 20 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in heavy cream, salt, pepper, and lemon juice, and heat through.
7. Serve hot, garnished with fresh parsley.

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