Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   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.