Recipe - Almond Brussels Sprouts Soup (Atlas)

One half cup Blanched almonds
2 teaspoon Olive oil
1 lg Onion; chopped
1 lg Celery stalk; chopped
1 Clove garlic; minced
1 lg Potato; peeled and minced
1/3 cup Dry white wine
1 lg Tomato; minced
1 One half pound Brussels sprouts; trimmed
and coarsely chopped
2 One half teaspoon Salt substitute; seasoned

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

OPTIONAL RELISH
1 teaspoon Extra virgin olive oil
Reserved sprouts; thinly
cut or sliced up
2 tablespoon Slivered almonds
Coarsely ground pepper
One fourth teaspoon Lemon zest
1 tablespoon 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 crisptender. 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 woklike saute pan. When very
hot, quickly saute the cut or sliced up Brussels sprouts. Add coarsley ground pepper
to taste and 2 tbs slivered almonds. When aromatic; reduce heat to warm;
stir in up to One fourth 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 MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 17,
1998