Difficulty: Moderately Easy
Things You’ll Need:
- 4 cups of celery
- 1 cup of almonds
- ½ chicken bouillon
- kosher salt
- freshly-ground pepper
- 1 tablespoon of chives
- 4 tablespoons of butter
- 1 tablespoon of onion
- 1 cup of table cream
- 1 ½ cups of flour
Step1
Dip the almonds in boiling water, drain, allow to cool, rub the peels off with paper towels, then chop them into fine slivers.
Step2
Grate the onion, grind the pepper, mince the chives and chop the celery.
Step3
Sauté the celery in a saucepan with butter, salt and pepper, then cover.
Step4
From time to time open up the lid to make sure the celery isn't burning. Introduce the onion and chives and stir.
Step5
Mix the cream and flour and spoon it into the saucepan.
Step6
Stir in the bouillon.
Step7
When the mixture reaches a pleasing thickness, bring the heat to a boil.
Step8
After 1 minute, place the pan on a trivet and sprinkle on the almond fragments.