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