Recipe - Cream Of Almond Soup

1 Celery stalk; minced
1 Garlic clove
peeled and crushed
2 tablespoon Butter
3 cup Chicken stock
2/3 cup Ground almonds
1/8 teaspoon Mace
1 cup Heavy cream
Salt and pepper
2 tablespoon 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 30to40 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 2to3 minutes. Do not let the soup come to
a boil. Taste and add salt and pepper as needed. Serve sprinkled with
toasted almonds.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini