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1 stick Celery, Minced
1 Garlic Clove, Peeled & Minced
2 tablespoon Butter
3 cup Chicken Stock
2/3 cup Almonds, Ground
1 dash Mace
1 cup Cream
Seasoning, To Taste
2 tablespoon Almonds, Slivered & Toasted
In a saucepan, saute the celery and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-40 minutes, stirring occasionally. Remove from the heat and leave for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 3 minutes. Do not let the soup boil. Taste adjust seasoning. Serve sprinkled with toasted almonds.
1 Garlic Clove, Peeled & Minced
2 tablespoon Butter
3 cup Chicken Stock
2/3 cup Almonds, Ground
1 dash Mace
1 cup Cream
Seasoning, To Taste
2 tablespoon Almonds, Slivered & Toasted
In a saucepan, saute the celery and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-40 minutes, stirring occasionally. Remove from the heat and leave for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 3 minutes. Do not let the soup boil. Taste adjust seasoning. Serve sprinkled with toasted almonds.