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.
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Ingredients: Butter 3 ounce Flour 3 tbsp Almond powder 4 tbsp Sweet corn with water 4 tbsp Chicken stock 4 cup Water 4 cup Coconut powder 3 tbsp Salt and pepper to taste Cream as required Chopped coriander for garnishing
Method: Heat butter in a pan Then add flour and grounded almond and fry for a few minutes Then add stock, coconut milk powder, salt and pepper, and water add and cook for 20 minutes then add cream and garnish wit coriander leaves and serve.
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