Almond And Leek Soup Recipes

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ALMOND AND LEEK SOUP



Almond and Leek Soup image

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!

Provided by Julesong

Categories     Fruit

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

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
salt
fresh ground pepper
heavy cream (optional) or half and half milk (optional)

Steps:

  • 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.

Nutrition Facts : Calories 365.3, Fat 29.6, SaturatedFat 6.1, Cholesterol 15.3, Sodium 1216.4, Carbohydrate 12.3, Fiber 4.5, Sugar 4.1, Protein 15.8

LEEK SOUP



Leek Soup image

Posted for Zaar World Tour 2006 from An Exaltation Of Soups....This Tranitional Welsh leek broth is a wonderful way to start a feast on March 1, St. Tavy's day. It is guaranteed to strengthen the heart cords of anyone with Welsh blood, but watch out for the celebration: in Wales, to be "full of loudmouth soup" is to be "drunk as a lord."

Provided by Charlotte J

Categories     Stocks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 5

4 slices bacon
6 thick leeks, trimmed of the roots and dark green, washed then chopped
10 cups chicken stock
salt and pepper
3 slices leeks, for garnish

Steps:

  • Saute the bacon in a large soup pot over medium heat until crisp, then remove it from the pan, drain on paper towels, and reserve for the garnish.
  • Prep the remaining ingredients as directed in the recipe list.
  • In the soup pot, reheat the bacon grease over medium heat and stir in the leeks, turning to coat them and sauteing for several minutes, until they take on a little golden color.
  • Pour in the stock, bring to a boil over high heat, then reduce the heat to low and cook, uncovered, for 15 minutes.
  • Remove from the heat.
  • Puree the soup, solids first, then pour back into the pot.
  • Season with salt and pepper.

Nutrition Facts : Calories 222.7, Fat 7.5, SaturatedFat 2.1, Cholesterol 15.6, Sodium 634.2, Carbohydrate 26.8, Fiber 1.6, Sugar 9.8, Protein 12

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