Artichoke and Celery Root Soup

Spiced almonds

 * 1 egg white
 * ½ cup sliced almonds
 * ¼ tsp ground cumin
 * ¼ tsp ground cinnamon
 * ¼ tsp paprika
 * ¼ tsp freshly ground black pepper
 * ¼ tsp salt

Artichoke soup

 * 4 large globe artichokes, 8 to 10 oz. each or enough smaller ones to equal about 3 lb.
 * 1 medium-sized celery root, about 1 lb.
 * 4 Tbsp unsalted butter
 * 1 large onion, chopped
 * 3 cups vegetable stock
 * 2 cups heavy cream
 * salt and freshly ground black pepper to taste

Spiced almonds

 * 1) Preheat oven to 350°F.
 * 2) Place egg white in a bowl, and beat until frothy.
 * 3) Add remaining ingredients, and stir until almonds are coated.
 * 4) Spread out evenly over bottom of a baking dish.
 * 5) Toast, stirring often, until almonds are lightly browned, for 15 to 20 minutes.
 * 6) Cool completely before using.

Artichoke soup

 * 1) Remove stems, and snap off all outer leaves from artichokes.
 * 2) Pull out cone of tender inner leaves, and scrape away central choke.
 * 3) Trim away any dark green bits from bottoms.
 * 4) Put artichokes into acidulated water to prevent discoloration.
 * 5) Cut trimmed artichoke hearts into thick slices.
 * 6) Trim, peel and halve celery root, and cut halves into thick slices.
 * 7) Melt butter in a large saucepan over medium-high heat.
 * 8) Add onion and cook, stirring often, until softened, for 3 to 5 minutes.
 * 9) Add artichokes and celery root, and cook, stirring, until slightly softened, for about 3 minutes.
 * 10) Pour in vegetable stock, increase the heat to high and bring to a boil.
 * 11) Reduce heat to low, and cover.
 * 12) Cook, stirring frequently, until the vegetables are tender, 20 to 25 minutes.
 * 13) Remove from heat, and cool slightly.
 * 14) Put vegetables into a food processor, and, working in batches, pur8ee until smooth.
 * 15) Return to pan, and pour in cream.
 * 16) Season with salt and pepper, and warm over low heat, taking care not to boil.
 * 17) Ladle soup into warmed bowls, and garnish with spiced almonds before serving.