Cream Of Almond Soup Recipe

Step 1

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.

Things You'll Need

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

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