When the heat leaves and the air cools down, you start craving warm dishes like this Leek and Almond Soup. An easy recipe to make and definitely tasty. A vegetarian dish enriched with toasted almond flakes or, if preferred, with toasted bread croutons.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Leek and Almond Soup
- 2 leeks (about 1 lb)
- 1.1 lbs potatoes
- 4 2 cups vegetable broth
- to taste almond flakes
- to taste pepper
- 2 bouillon cubes
- to taste extra virgin olive oil
Tools
- Blender immersion
- Knife
- Pots
Steps for Leek and Almond Soup
To prepare the leek and almond soup, wash the potatoes and cut them into small pieces, soak them in a bowl. Then wash the leeks and slice them into rounds.
I used the whole leek, including the green part, because nothing goes to waste. In a pot, pour a drizzle of oil and sauté the leek rounds.
As soon as the leeks wilt, add the potatoes and cover with vegetable broth prepared the day before or if you don’t have it, use water with bouillon cubes.
Once it boils, lower the heat and let it cook for about 30 minutes, or until the potatoes are well cooked.
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Blend everything with an immersion blender, adjust the salt if needed. If it turns out too runny, leave it on the heat for a few more minutes.
Meanwhile, place some almond flakes in a non-stick pan and toast them on the heat. Once they are colored, remove them and let them cool.
Pour the soup into bowls and finish the dish with another sprinkle of pepper, toasted almonds, and a drizzle of extra virgin olive oil.
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You can substitute almond flakes with toasted bread croutons.
