Cream of Almond Soup

Title:
Cream of Almond Soup

Yield:
6 Servings

Categories:
Soups,
Spanish,
Nuts,
Kump




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






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini