Artichoke and Celery Root Soup

Ingredients

1 egg white
½ cup almond#Sliced almonds|sliced almonds
¼ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp paprika
¼ tsp freshly ground black pepper
¼ tsp salt
4 large globe artichokes, 8 to 10 oz. each or enough smaller ones to equal about 3 lb.
1 medium-sized celeriac|celery root, about 1 lb.
4 Tbsp butter|unsalted butter
1 large onion, chopped
3 cups vegetable stock
2 cups heavy cream
salt and freshly ground black pepper to taste

Preheat oven to 350°F.
Place egg white in a bowl, and beat until frothy.
Add remaining ingredients, and stir until almonds are coated.
Spread out evenly over bottom of a baking dish.
Toast, stirring often, until almonds are lightly browned, for 15 to 20 minutes.
Cool completely before using.
Remove stems, and snap off all outer leaves from artichokes.
Pull out cone of tender inner leaves, and scrape away central choke.
Trim away any dark green bits from bottoms.
Put artichokes into acidulated water to prevent discoloration.
Cut trimmed artichoke hearts into thick slices.
Trim, peel and halve celeriac|celery root, and cut halves into thick slices.
Melt butter in a large saucepan over medium-high heat.
Add onion and cook, stirring often, until softened, for 3 to 5 minutes.
Add artichokes and celeriac|celery root, and cook, stirring, until slightly softened, for about 3 minutes.
Pour in vegetable stock, increase the heat to high and bring to a boil.
Reduce heat to low, and cover.
Cook, stirring frequently, until the vegetables are tender, 20 to 25 minutes.
Remove from heat, and cool slightly.
Put vegetables into a food processor, and, working in batches, pur8ee until smooth.
Return to pan, and pour in cream.
Season with salt and pepper, and warm over low heat, taking care not to boil.
Ladle soup into warmed bowls, and garnish with spiced almonds before serving.