Serves:4-6

Ingredients:

	1/2 head of celery
	1 medium carrot
	1 medium onion
	1 leek, slice in half along length and wash thoroughly
	2 Tbsp butter
	2 Cups chicken stock
	1/3 Cup ground almonds
	2/3 Cup milk
	salt and fresh ground white pepper to taste
	toasted flaked almonds
	whipped cream (optional)

Method:

Coarsely chop all veggies. Melt butter in a heavy saucepan and saute vegetables over medium low heat for 10 minutes or until soft. Do not brown the veggies. Add stock and simmer for 30 min. Process in a blender or food processor until smooth. Add ground almonds and milk and season. Serve soup eith hot or cold, topped with flaked almonds. If served cold try topping with whipped cream as well.