Almond Potato Soup

By Judycakes

Good served with hot garlic French bread or cheesy croutons.

Ingredients

• 1 lb old potatoes
• 1 oz butter
• 1/2 bunch spring onions, white part chopped, green part shredded
• 2 sticks celery, chopped
• salt and pepper, to taste
• 1 1/2 tsp Worcestershire sauce
• 1 pt milk
• 5 fl oz whipping cream
• 2 oz toasted flaked almonds
• 10 fl oz chicken stock or 10 oz can chicken broth
• 1 T flaked almonds, to garnish

Preparation

Step 1

Cook potatoes in salted water until just tender. Drain and cool. Chop and put into a saucepan with butter chopped onion, celery, seasoning, Worcestershire sauce and milk. Heat to just below boiling, stirring continuously. remove from heat and leave to cool a little.

Pour into a blender of food processor. Add cream and almonds. Blend or process until smooth.

Pour into a clean saucepan. Add chicken stock. Heath thoroughly, but do not boil. Pour into serving bowls, and serve garnished with shredded onion and almonds.