Cream of Almond Soup

• Gluten free

• Produce

  • 1 sprig Mint, fresh

• Refrigerated

  • 4 cups Almond milk

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 1/2 tsp Allspice
  • 1 tsp Cinnamon, ground
  • 1 1/2 tsp Nutmeg, ground
  • 1 tsp Salt

• Nuts & Seeds

  • 1 cup Almonds, ground

• Dairy

  • 1 cup Heavy cream

Found on cultureatz.com

Ingredients

• 3 cups chicken stock
• 4 cups almond milk
• 1 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1 cup ground almonds
• 1 cup heavy cream
• 1 sprig fresh mint (optional)

Directions

• Bring chicken stock to a boil. Stir in the almond milk, cover, and simmer for 15 to 20 minutes.
• Add the spices, salt, and ground almonds and continue to simmer for one hour. Stir occasionally so the soup does not scald or clump.
• Remove from the heat and strain the liquid through a cheesecloth, then pour the strained soup back into the pan. Add the heavy cream and heat to a simmer.
• Serve soup in bowls, sprinkle on some nutmeg, and garnish with the min if desired.