Cream of almond soup
Yield: 6 Servings
Ingredients:
- 1 Celery stalk; minced
- 1 Garlic clove - peeled and crushed
- 2 tb Butter
- 3 c Chicken stock
- 2/3 c Ground almonds
- 1/8 ts Mace
- 1 c Heavy cream Salt and pepper
- 2 tb Toasted slivered almonds
Instructions:
IN A SAUCEPAN SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock almonds and mace. Cover and simmer 30-to-40 minutes stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or food processor. Return to the pot stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Serve sprinkled with toasted almonds.
