2 tbsp Olive oil
4 cup Sliced onions
1/2 cup Blanched whole almonds, toasted *
29 oz Low sodium chicken broth
3/4 cup Dry white wine
1 Bay leaf
1 tsp Ground cumin
Salt and pepper, to taste
4 slice French bread, toasted
1/4 cup Grated Parmesan cheese
2 tbsp Sliced almonds, toasted *
|
|
Heat oil in 3-quart saucepan over medium heat. Add onions; cook and stir until transparent, about 10 minutes. Meanwhile, in container of blender grind 1/2 cup whole almonds until very fine; add 1 cup of the broth and blend until very smooth. Add almond mixture to onions with the remaining broth, the wine and bay leaf. Bring to simmering, cover and cook 20 minutes. Add cumin; simmer 10 minutes longer. Heat broiler. Season soup with salt and pepper. To serve, ladle soup into 4 oven proof individual bowls. Top each with a slice of toast and sprinkle with 1 tablespoon cheese. Place on baking sheet and set on rack about 5 inches below broiler. Broil, watching closely, just until lightly browned, about 20 to 30 seconds. Garnish with sliced almonds. Serve immediately.
Servings: 4 (1 1/4 cups each)
* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
(PER SERVING: 420 Calories; 25 g Fat; 4 mg Cholesterol; 290 mg Sodium; 33 g Carbohydrate; 7 g Fiber; 13 g Protein.) |
|
