Celery, Lovage and Almond Soup

Adapted from Fifteen Minute Meals by Emalee Chapman

Makes 4 Servings

4 cups chicken broth

8 medium-sized inner celery stalks

2 tablespoons fresh lovage leaves, chopped

15 unsalted almonds, with the skins

Place the chicken broth into a medium sauce pan over a high heat and boil for 2 minutes.

Break the celery stalks in half and pull to remove some of the strings, cut into small pieces and add to the broth along with the lovage leaves.

Gently boil the celery and lovage in the broth for 8 minutes.

Remove from heat, cool slightly, and working in small batches, pour the celery broth mixture into the blender and pureƩ until creamy; add a few almonds and blend until almonds are finely chopped. Continue blending in small batches to avoid the hot soup bursting out of the blender. Combine all the blended batches into one bowl - blend again if necessary to achieve and uniform creamy texture. Serve the soup hot and finish with Maldon salt, fresh black pepper, and minced lovage leaves, adding to taste.