CREAM OF ALMOND

INGREDIENTS
1 Stalk Celery (minced)
1 Clove Garlic, peeled and crushed
2 Tablespoons Butter
3 cups Chicken Broth
2/3 cup Finely Ground Blanched Almonds
1/8 teaspoon Mace
1 cup Heavy Cream
1-2 Tablespoons Toasted, Slivered Almonds

Stir-fry celery and garlic in butter in a heavy saucepan 4-5 minutes over moderate heat until limp; add broth, ground almonds, and mace, cover, and simmer 30-40 minutes, stirring occasionally. Remove from heat and let stand at room temperature 1 hour. Puree in an electric blender at low speed or press through a fine sieve. Return mixture to saucepan, smooth in cream, and heat uncovered, stirring occasionally, 2-3 minutes; do not boil. Sprinkle with toasted almonds.