Leek and almond soup


It is hard not to love a recipe that is so delicious AND simple. This is one of them. I have no idea who thought of combining almond and leek but all I can say is that it is purely divine inspiration.

Serves 4

3 leeks sliced

2 tablespoons butter

1 tablespoon flour

 200 grams raw almond (I used blanched but the original recipe did not indicate this)

200 ml cream for cooking 

1 liter chicken or vegetable broth

Salt and pepper

Optional: add a drop of almond extract if you want a bit more ¨almondy¨ flavour. You decide what to do!

Melt the butter on low medium heat. Add the leek, almonds and flour and stir frequently until well toasted. Mix well.

Add the broth and let cook, covered, for about 20 minutes on low heat.

Check for salt and pepper.

Add the cream.

Put in a blender until smooth.

Garnish with toasted almonds, a bit of chopped chive or parsley. This can also be served cold!

Enjoy! xxxx Natascha

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