Low Fat Garlic & Almond Soup Recipe

Ingredients

1/3 cup blanched almonds

3 large whol heads garlic, plus

2 large garlic cloves

-- crushed and peeled

2 tablespoons water

1 tablespoon extra-virgin olive oil

1 large onion, finely chopped

1 pound all-purpose potatoes

-- preferably yukon gold

-- peeled and diced

6 cups reduced-sodium chicken broth, defatted

salt & freshly ground black pepper, to taste

1/2 cup nonfat plain yogurt

2 tablespoons chopped fresh cilantro

Method

1.Preheat oven to 400°F.

2.Spread almonds on a baking sheet and bake for 3 to 5 minutes, or until fragrant.

Set aside.

3.Pull papery husks off garlic heads.

Slice the tip off each head to expose cloves.

Place on a square of aluminum foil and sprinkle with water.

Pinch edges of foil together.

Roast for 30 to 45 minutes, or until very tender.

Let cool.

Squeeze garlic flesh from skins; set aside.

4.Meanwhile, in a Dutch oven or soup pot, heat oil over medium heat.

Add onion and cook, stirring, until lightly browned, about 5 minutes.

Add crushed garlic cloves and potatoes; cook, stirring, for 2 minutes more.

5.Add chicken broth and bring to a boil.

Reduce heat to low, cover and simmer until potatoes are tender, 20 to 30 minutes.

Remove from heat and let cool.

6.Strain soup into a bowl; transfer solids to a food processor or blender and puree until smooth, adding a little broth if necessary.

Return puree and broth to pot.

Whisk to combine.

7.In a blender or mini food processor, puree reserved roasted garlic and almonds until smooth.

(Add a little soup if necessary.)

Add puree to soup.

8.Bring soup to a simmer.

Season with salt and pepper.

Ladle into warmed soup bowls.

Garnish with a dollop of yogurt and a sprinkling of cilantro.

Serve immediately.

MAKES ABOUT 7 CUPS, FOR 6 FIRST-COURSE SERVINGS.

210 calories per serving; 7 grams protein; 6 grams fat (0.

7 gram saturated fat); 30 grams carbohydrate; 585 mg sodium; 5 mg cholesterol; 2 grams fiber.

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