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.