Almond Cream Soup
|Potato||1 Small, finely sliced|
|Spring onions/2-3 slices of ordinary onion||4 , finely sliced|
|Celery stalks||4 , finely sliced|
|Chicken stock||3 Cup (48 tbs)|
|Almonds||3⁄4 Cup (12 tbs)|
|Bay leaf||1 Small|
|Heavy cream||5 Tablespoon|
1. Put the potato, onions, and celery in a pan with the stock, bay leaf, and sprigs of parsley. Simmer gently, covered, until the potato slices are tender.
2. Meanwhile, pour boiling water onto the almonds and let stand for a few minutes; then drain and pop almonds out of their skins. Reserve 10-12 whole almonds for garnish, and chop or finely grind the remainder. This can be done in an electric blender, but a little stock should be added to liquefy slightly. Add this paste to the pan, and cook for another 20 minutes.
3. Remove the bay leaf and sprigs of parsley. Pour soup into the electric blender and blend slowly until smooth. Strain through a fine sieve.
4. Melt the butter, add the flour, and stir until smooth. Add the strained soup slowly, stirring until smooth. Bring to a boil, stirring constantly. Add salt, pepper, and mace, being careful not to overpower the light almond flavor.
5. Cut the remaining almonds into slivers, brown lightly in a cool oven, and sprinkle with a little salt.
6. Add a spoonful of cream to each soup cup, and at the last moment sprinkle with the crisp brown almonds. The soup can also be served chilled.