Serves 4

40 g (1 1/2 oz) blanched almonds

750 ml (1 1/4 pints) milk

1/4 medium onion, skinned and thinly sliced

2 sticks celery, cleaned and finely chopped

25 g (1 oz) English butter

15 g (1/2 oz) flour

salt and freshly ground pepper

grated nutmeg

60 ml (4 tbsp) fresh single cream

15 g (1/2 oz) blanched almonds, toasted, to garnish

1.  Chop 40 g (1 1/2 oz) of the almonds finely, and bring them to the boil in half the milk with the onion and the celery. Simmer for 30 minutes, then sieve or puree in a blender.

2.  Melt 15 g (1/2 oz) butter in a pan; remove from the heat. Stir in the flour, and gradually blend in the remaining milk. Stir in the heated milk and almonds, return to the heat and simmer for 10 minutes.

3. Add the salt, pepper and a little grated nutmeg. Stir in the fresh cream and heat the soup but do not boil.

4.  Cut the remaining almonds into thin slivers, and in the remaining butter quickly fry until lightly golden brown.

5.  Pour the soup into a tureen or individual dishes and serve sprinkled with browned almonds.