Difficulty: Moderately Easy
Instructions
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
-
Step 1
Dip the almonds in boiling water, drain, allow to cool, rub the peels off with paper towels, then chop them into fine slivers.
-
Step 2
Grate the onion, grind the pepper, mince the chives and chop the celery.
-
Step 3
Sauté the celery in a saucepan with butter, salt and pepper, then cover.
-
Step 4
From time to time open up the lid to make sure the celery isn't burning. Introduce the onion and chives and stir.
-
Step 5
Mix the cream and flour and spoon it into the saucepan.
-
Step 6
Stir in the bouillon.
-
Step 7
When the mixture reaches a pleasing thickness, bring the heat to a boil.
-
Step 8
After 1 minute, place the pan on a trivet and sprinkle on the almond fragments.
