Cream of Almond Soup
In a saucepan, sauté 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.
Purée 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.