Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Celery stalk; minced 2/3 c Ground almonds
1 Garlic clove 1/8 ts Mace
- peeled and crushed 1 c Heavy cream
2 tb Butter Salt and pepper
3 c Chicken stock 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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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