Cream of almond soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Celery stalk; minced | |
| 1 | Garlic clove peeled and crushed | |
| 2 | tablespoons | Butter |
| 3 | cups | Chicken stock |
| ⅔ | cup | Ground almonds |
| ⅛ | teaspoon | Mace |
| 1 | cup | Heavy cream |
| Salt and pepper | ||
| 2 | tablespoons | Toasted slivered almonds |
Directions
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.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK