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Cream of almond soup

Yield: 6 Servings

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.

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More