• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Cream of Almond Soup

  • Recipe Submitted by on

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


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.

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