AlmondBrussels Sprouts Soup

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large celery stalk, chopped
• 1 clove garlic, minced
• 1 large potato, peeled and diced
• 1/3 cup dry white wine
• 1 large tomato, diced
• 1 1/2 pounds brussels sprouts, trimmed and coarsely chopped
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 2 teaspoons salt-free seasoning (see page 4 for brands)
• 1/2 cup almond butter
• 2 tablespoons lemon juice, more or less to taste
• Salt and freshly ground pepper to taste
• Chopped fresh parsley for garnish
• Slivered or chopped almonds for garnish, optional

1. Heat the oil in a soup pot.
2. Add the onion and celery and saute over medium heat until golden.
3. Add the garlic, potato, wine, tomato, about two thirds of the brussels sprouts (reserve and set aside the remainder), water with bouillon cubes, and seasoning.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently for 30 to 35 minutes, or until all the vegetables are tender.
6. Remove from the heat.
7. Transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth.
8. Transfer back to the soup pot, and whisk in the almond butter until smoothly integrated into the stock.
9. Or add the almond butter, then insert an immersion blender into the pot and puree the soup until smooth.
10. If needed, add enough water to give the soup a smooth, medium-thick consistency.
11. Return to very low heat.
12. In a separate saucepan, steam the reserved brussels sprouts in about 1/2 inch of water until they are bright green and tender-crisp.
13. Stir them into the soup.
14. Season with lemon juice, salt, and pepper.
15. Serve at once.
16. Garnish each serving with a sprinkling each of parsley and the optional almonds.
17. Per serving:
18. Calories: 224
19. Total fat: 14g
20. Protein: 8g
21. Fiber: 6g
22. Carbohydrate: 21g
23. Cholesterol: 0mg
24. Sodium: 77mg

olive oil, onion, celery stalk, clove garlic, potato, white wine, tomato, brussels sprouts, water, salt, almond butter, lemon juice, salt, fresh parsley

Taken from www.epicurious.com/recipes/food/views/almond-brussels-sprouts-soup-378898 (may not work)