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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A nutty soup, very rich in flavor. Ingredients:
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 |
Directions:
1. 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.
2. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour.
3. 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.
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