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

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