Creamy Leek & Almond Soup
Recipe: #35792
September 29, 2020
Categories: Appetizers, Leek, Onions, Potatoes Spanish, Gluten-Free, Vegetarian, Hot Appetizers, more
"This is a Recipe from Spain. It can be made vegetarian friendly. From Spanishsabores.com"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (653.3 g)
- Calories 409.5
- Total Fat - 13.2 g
- Saturated Fat - 3.6 g
- Cholesterol - 59.6 mg
- Sodium - 656.6 mg
- Total Carbohydrate - 63.6 g
- Dietary Fiber - 9 g
- Sugars - 17.4 g
- Protein - 12.8 g
- Calcium - 284.2 mg
- Iron - 4.6 mg
- Vitamin C - 39.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat a skillet to medium and add olive oil. Place the almonds in and saute until golden brown. Set aside.
Step 2
Next, add the leeks and onions and saute for 10 minutes.
Step 3
Add the potatoes. Add the broth of your choice and water if you need it. Salt and pepper to taste and cook on low heat for about 30 minutes.
Step 4
If you are using bacon as a topping, fry it in a skillet and set the bacon aside when it's done. If not using bacon, you can fry some leeks for the topping instead, or skip this step and use croutons.
Step 5
Mix the egg yolk and milk together. Put it into a blender. Slowly add the leek, onion, and potato mixture, and the almonds. Blend until it's a creamy consistency.
Step 6
Pour through a strainer with a spoon to rid the puree of the almond grit.
Step 7
Reheat until it's hot. Top with the items of your choosing.
Tips
No special items needed.
1 Reviews
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