Spanish Almond Soup
Peel onion and garlic and finely chop. Peel celery root and finely chop. Slowly toast the almonds in 2 tablespoons hot oil until golden brown, stirring. Then stir in the onion, garlic and 150 grams (approximately 1/2 cup) celery root and sauté briefly. Pour in the chicken broth and coconut milk. Simmer about 15 minutes, stirring occasionally.
Cut chorizo into very small cubes and sauté slowly along with the remaining celery root in the remaining oil. Set aside.
Puree the soup finely and season with salt and cayenne pepper. Ladle into bowls, top each with a little olive oil and a sprinkle of chorizo and celery root. Serve any remaining chorizo and celery root cubes separately.