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1
To make Spiced Almonds: Preheat oven to 350F.
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2
Place egg white in a bowl, and beat until frothy.
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3
Add remaining ingredients, and stir until almonds are coated.
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4
Spread out evenly over bottom of a baking dish.
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5
Toast, stirring often, until almonds are lightly browned, for 15 to 20 minutes.
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6
Cool completely before using.
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7
To make Artichoke Soup: Remove stems, and snap off all outer leaves from artichokes.
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8
Pull out cone of tender inner leaves, and scrape away central choke.
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9
Trim away any dark green bits from bottoms.
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10
Put artichokes into acidulated water to prevent discoloration.
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11
Cut trimmed artichoke hearts into thick slices.
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12
Trim, peel and halve celery root, and cut halves into thick slices.
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13
Melt butter in a large saucepan over medium-high heat.
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14
Add onion and cook, stirring often, until softened, for 3 to 5 minutes.
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15
Add artichokes and celery root, and cook, stirring, until slightly softened, for about 3 minutes.
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16
Pour in vegetable stock, increase the heat to high and bring to a boil.
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Reduce heat to low, and cover.
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18
Cook, stirring frequently, until the vegetables are tender, 20 to 25 minutes.
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19
Remove from heat, and cool slightly.
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20
Put vegetables into a food processor, and, working in batches, pur8Ee until smooth.
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21
Return to pan, and pour in cream.
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22
Season with salt and pepper, and warm over low heat, taking care not to boil.
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23
Ladle soup into warmed bowls, and garnish with Spiced Almonds before serving.
