Events and Gatherings: Cream of Almond Soup | Submitted By: Clinton

2 tablespoons butter1 clove garlic, peeled and crushed1 large stalk celery, thinly sliced3 cups chicken or vegetable broth2/3 cup ground almonds1/8 teaspoon ground mace1 cup heavy creamsalt to taste2 tablespoons toasted slivered almondsMelt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds. Amount Per Serving  Calories: 350 | Total Fat: 31.7g | Cholesterol: 101mg

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Low-Cholesterol Recipes: Almond Gelatin with Mandarin Oranges | Submitted By: beeko

2/3 cup white sugar1 1/2 cups milk2 (.25 ounce) packages unflavored gelatin (such as Knox ®)2 cups boiling water2 teaspoons almond extract1 (11 ounce) can mandarin orange segments, undrainedWhisk the sugar into the milk in a mixing bowl until dissolved. Sprinkle the gelatin over top, and let stand for 1 minute to soften. Whisk the boiling water and almond extract into the gelatin mixture until the gelatin has dissolved. Pour into a 7-inch square pan. Refrigerate until firm, about 4 hours. Once firm, cut the gelatin into 1-inch squares, and place into a mixing bowl. Gently stir in the mandarin oranges and their juice to serve. Amount Per Serving  Calories: 147 | Total Fat: 1.3g | Cholesterol: 5mg

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Events and Gatherings: Cream of Almond Soup | Submitted By: Clinton

2 tablespoons butter1 clove garlic, peeled and crushed1 large stalk celery, thinly sliced3 cups chicken or vegetable broth2/3 cup ground almonds1/8 teaspoon ground mace1 cup heavy creamsalt to taste2 tablespoons toasted slivered almondsMelt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds. Amount Per Serving  Calories: 350 | Total Fat: 31.7g | Cholesterol: 101mg

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