Creamy Leek & Almond Soup
Created by WhatamIgonnaeatnext? on September 29, 2020
- Servings: 4
- Prep Time: 15m
- Cook Time: 50m
- Recipe #35792
Ingredients
- 1 tablespoon olive oil
- 552 grams leeks, diced (cleaned, 6 leeks)
- 2 potatoes (2 small potatoes, cut into matchsticks)
- 2 onions, diced (small sweet onions)
- 2 cups whole milk (cold)
- 2 cups chicken broth (or vegetable broth)
- Water (if necessary)
- 28.35 grams almonds (30 raw almonds)
- 1 egg yolk (optional)
- Bacon (optional for topping- you can use fried leeks or some croutons instead)
- Salt, to taste
- Pepper, to taste
- 1/8 teaspoon cayenne pepper (optional)
How to Make
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Step 1: Heat a skillet to medium and add olive oil. Place the almonds in and saute until golden brown. Set aside.
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Step 2: Next, add the leeks and onions and saute for 10 minutes.
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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.
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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.
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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.
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Step 6: Pour through a strainer with a spoon to rid the puree of the almond grit.
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Step 7: Reheat until it's hot. Top with the items of your choosing.
Nutritional Facts
- 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