Side Pannel
Cream of Almond Soup
Cream of Almond Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Spanish, Nuts
Ingredients List
- 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
Directions
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.
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.
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