CREAM OF ALMOND SOUP

3 cups chicken broth
2 cups finely chopped celery
3 tbsp chopped onion
2 cups milk
1 cup half and half
3 tbsp butter
3 tbsp all purpose flour
1 tsp salt
1/4 tsp pepper
3/4 tsp almond extract
dash Tabasco
1/3 cup chopped toasted almonds

Combine broth celery, and onion in a medium sauce pan. Bring to a boil. Cover and simmer 20 minutes.

Blend in blender until smooth. Stir in milk and half and half.

Melt butter in a medium saucepan, stir in flour salt and pepper. Gradually stir in broth mixture. Cook over medium heat until thickened and smooth.

Remove from heat. Stir in almond extract and Tabasco.

Sprinkle with toasted almonds when ready to serve.

Source: Great Performances Cookbook