~ Cream of almond soup Recipe ~

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.