Cream Of Almond Soup

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 clove garlic, peeled and crushed
• 1 large stalk celery, thinly sliced
• 3 cups chicken or vegetable broth
• 2/3 cup ground almonds
• 1/8 teaspoon ground mace
• 1 cup heavy cream
• salt to taste
• 2 tablespoons toasted slivered almonds

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 2 hrs 10 mins


• melt butter in a saucepan over medium heat. add garlic and celery; cook and stir until softened, 4 to 5 minutes. pour in chicken broth, increase heat to medium-high, and bring to a simmer. stir in almond butter until dissolved and season with mace. reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes.
• once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
• carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. stir in cream and place over medium-low heat. heat until hot, being careful not to bring to a boil or else the cream will curdle. season with salt to taste; serve garnished with toasted slivered almonds.