1 1/2 c. blanched almonds
6 lg. leeks, trimmed, washed & cut into 4" pieces
3 med. size celery ribs
4 1/2 tbsp. butter
6 c. chicken broth
Salt to taste
1/4 tsp. white pepper
1/4 - 1/2 tsp. ground mace
3 c. light cream
Snipped fresh parsley or chives

In food processor buzz almonds until fine crumbs; set aside.

With slicing disk, thinly slice celery and leeks.

Melt butter in large pan, and saute celery and leeks until golden, about 4 to 5 minutes. Add the almonds, chicken broth and spices. Cover and simmer 40 to 45 minutes, stirring occasionally.

Remove from heat and cool mixture to room temperature. Strain, reserving liquids.

Place solids in processor with metal blade and puree until smooth. Combine with strained liquid and cream. Reheat to serve or serve chilled. Garnish with parsley or chives. Yield: 10 to 12 servings.