Title: Almond brussels sprouts soup (atlas)
 Categories: *nava atlas, Lowfat, Soups, Vegetarian, Mcrecipe
      Yield: 8 Servings
 
    1/2 c  Blanched almonds
      2 ts Olive oil
      1 lg Onion; chopped
      1 lg Celery stalk; chopped
      1    Clove garlic; minced
      1 lg Potato; peeled and diced
    1/3 c  Dry white wine
      1 lg Tomato; diced
  1 1/2 lb Brussels sprouts; trimmed
           -and coarsely chopped
  2 1/2 ts Salt substitute; seasoned

---------------------------SERVE--------------------------------
      1 tb Lemon juice; or more to
           -taste
           Salt and pepper
           Slivered almonds; for
           -garnish, OR chopped,
           -optional
           Chopped fresh parsley; for
           -garnish

MMMMM----------------------OPTIONAL RELISH---------------------------
      1 ts Extra virgin olive oil
           Reserved sprouts; thinly
           -sliced
      2 tb Slivered almonds
           Coarsely ground pepper
    1/4 ts Lemon zest
      1 tb Fresh lime juice; or to
           -taste
 
  Place the almonds in a food processor. Process until very finely
  ground. Continue to process until the mixture almost resembles a nut
  butter, stopping the machine and scraping down the sides with a
  plastic spatula from time to time.
  
  Heat the oil in a soup pot. Add the onion and saute over medium heat
  until it is golden. Add the celery, garlic, potato, wine, tomato, and
  about two thirds of the brussels sprouts (reserve and set aside the
  remainder). Add enough water to barely cover the vegetables. Bring to
  a simmer, then add the almond butter and seasoning mix. Simmer
  gently, covered, over low heat for 35 to 40 minutes or until all the
  vegetables are tender. Remove from the heat.
  
  Transfer the solid ingredients to a food processor and puree, in
  batches if necessary, until smooth. Transfer back to the soup pot and
  return to low heat. Thin with a small amount of water if the soup is
  too thick.
  
  In a separate saucepan, steam the reserved brussels sprouts in about
  1/2 inch of water until they are bright green and crisp-tender. Add
  them to the soup along with lemon juice, and salt and pepper to
  taste. Serve the soup at once, or allow to stand for an hour or so
  before serving, then heat through as needed. Garnish each serving
  with some chopped or slivered almonds if desired and fresh parsley.
  
  Calories: 164; Total fat: 8 g; Protein: 4 g; Carbohydrate: 16 g;
  Cholestetol: 0 g; Sodium: 31 mg.
  
  REVIEW : Soup would feed 8 with salad and fruit; or 4 as is. RELISH:
  Thinly slice the reserved sprouts; heat oil in small wok-like saute
  pan. When very hot, quickly saute the sliced Brussels sprouts. Add
  coarsley ground pepper to taste and 2 tbs slivered almonds. When
  aromatic; reduce heat to warm; stir in up to 1/4 tsp lemon zest. Just
  before serving, add 1 or 2 tbs fresh lime juice. Ladle soup into wide
  bowls. Scatter relish on top. Serve hot.
  
  McNutritional information per serving: 138 Calories, 5.5 g protein,
  12.9 g, carbohydrate, 7.9 g fat, 0 mg cholesterol, 96 mg sodium
  (49.2% cff)