Title: Cream of Almond Soup
Categories: Soup Spanish
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.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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