---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Spanish, Nuts, Kump
       Yield: 6 servings
       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.