Cream Of Almond Soup – We Love God!

If religious books are not widely circulated among the masses in this country, I do not know what is going to become of us as a nation. If truth is not diffused – error will be. If God and His Word are not known and received – the devil and his works will gain the ascendancy. If the evangelical volume does not reach every hamlet – the pages of a corrupt and licentious literature will. If the power of the Gospel is not felt throughout the length and breadth of the land – anarchy and misrule, degradation and misery, corruption and darkness, will reign without mitigation or end.

Daniel Webster

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Spanish	Kump, Nuts, Soups, Spanish	6	Servings

INGREDIENTS

1		Celery stalk, minced
1		Garlic clove
		peeled and crushed
2	T	Butter
3	c	Chicken stock
2/3	c	Ground almonds
1/8	t	Mace
1	c	Heavy cream
		Salt and pepper
2	T	Toasted slivered almonds

INSTRUCTIONS

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

A Message from our Provider:

“Been falsely accused of the most awful things? Then you know how God feels”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 324 Calories From Fat: 256 Total Fat: 29.5g Cholesterol: 68.1mg Sodium: 193.9mg Potassium: 308.2mg Carbohydrates: 9.6g Fiber: 2.1g Sugar: 3g Protein: 7.8g