Cream Of Almond Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Celery stalk, minced
1: Garlic clove peeled and crushed,
2 tbsp: Butter,
3 cup: Chicken stock,
2/3 cup: Ground almonds,
1/8 tsp: Mace,
1 cup: Heavy cream,
Salt and pepper,
2 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp