Prep 10 mins
Cook 30 mins
In my early days of lowcarbing I was looking for a creamy soup I could enjoy. I had also just read a book about medieval Italy, and in it was described a soup made from almond milk. From that I came up with my Almond and Leek soup, which has a less-smooth texture than high carb cream soups but is very tasty all the same (even high-carbers like it)! A nice, light soup, good for springtime. :) Good for Easter celebrations!
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium leek, cleaned and squared
- 2 stalks celery & leaves, minced
- 6 cups chicken broth, unsalted
- 1 cup blanched almond
- fresh ground pepper
- heavy cream (optional) or half and half milk (optional)
- Heat 5 cups of clear broth in a saucepan, adding blanched almonds; cover and simmer for 30 minutes.
- While broth and almonds are cooking, carefully clean the leeks: cut off the stemmy bottoms and the dark green leaves, so you end up with white and light green parts only (dirt can get in between the leaves, so wash them out well); cut leeks in quarters, then into about 1-inch squares.
- Heat butter and oil in heavy wide saucepan or saute pan.
- Add leeks, celery (not the greens yet, though), salt, pepper, and stir over low heat for 3-5 minutes.
- Add one cup of broth and bring to boil; lower heat, cover, and simmer over medium-low heat, stirring often, about 10 minutes or until leeks are tender.
- After almonds have been simmered in the broth, puree them well in a blender or food processor until smooth; return to the saucepan with cooked leeks to reheat.
- Add the celery greens (they'll stay a nice lighter green color, adding them at this time) and simmer for 3-5 minutes.
- Season to taste with salt and pepper.
- Just before serving, add 1-2 tablespoons of heavy cream to each serving if desired.