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Title: Cream of Almond Soup #1
Categories: Soup Spanish Nut Kump
Yield: 6 Servings

1 Celery stalk; minced
1 Garlic clove peeled and crushed
2tbButter
3cChicken stock
2/3cGround almonds
1/8tsMace
1cHeavy cream
  Salt and pepper
2tbToasted 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

From: Microwiz

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