Instructions: Place the almonds in a food processor. Process until very finely ground.

Continue to process until the mixture almost resembles a nut butter, stopping the machine and scraping down the sides with a plastic spatula from time to time.

Heat the oil in a soup pot. Add the onion and saute over medium heat until it is golden. Add the celery, garlic, potato, wine, tomato, and about two thirds of the brussels sprouts (reserve and set aside the remainder). Add enough water to barely cover the vegetables. Bring to a simmer, then add the almond butter and seasoning mix. Simmer gently, covered, over low heat for 35 to 40 minutes or until all the vegetables are tender. Remove from the heat.

Transfer the solid ingredients to a food processor and puree, in batches if necessary, until smooth. Transfer back to the soup pot and return to low heat. Thin with a small amount of water if the soup is too thick.

In a separate saucepan, steam the reserved brussels sprouts in about 1/2 inch of water until they are bright green and crisp-tender. Add them to the soup along with lemon juice, and salt and pepper to taste. Serve the soup at once, or allow to stand for an hour or so before serving, then heat through as needed. Garnish each serving with some chopped or slivered almonds if desired and fresh parsley.

REVIEW : Soup would feed 8 with salad and fruit; or 4 as is. RELISH: Thinly slice the reserved sprouts; heat oil in small wok-like saute pan. When very hot, quickly saute the sliced Brussels sprouts. Add coarsley ground pepper to taste and 2 tbs slivered almonds. When aromatic; reduce heat to warm; stir in up to 1/4 tsp lemon zest. Just before serving, add 1 or 2 tbs fresh lime juice. Ladle soup into wide bowls. Scatter relish on top. Serve hot.

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