Cream of Almond Soup
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Description: Using chicken stock, celery, and garlic making six servings, from Recipe Source.
RecipeSource: Cream Of Almond Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. ---------- Recipe via Meal-Master (tm) v8.02 Title: CREAM OF ALMOND SOUP Categories: Soups, Spanish, Nuts, Kump Yield: 6 servings 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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