YES! I found a recipe for Almond Soup! Thank you Recipe Source! Just prooves that there is a soup for nearly every food product out there.
In truth, this is a Cream of Almond soup, which allows the subtle essence of almond throughout each spoonful. Pepper works very well in this soup, and should be added accordingly.
- 1 Celery stalk (minced)
- 1 Garlic clove – peeled and crushed
- 2 tb Butter
- 3 cups Chicken stock
- 2/3 c Ground almonds
- 1/8 ts Mace
- 1 c Heavy cream
- Salt and pepper to taste
- 2 tb Toasted slivered almonds
In a saucepane, 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.
Serves 4
