The medieval leek and almond soup is a famous soup from Italian and French medieval cuisine. The creamy broth of the white leek and almond soup, specifically made with leeks and almonds, replaced meat-based broth during Lent, when one had to eat “lean.”
Leek soups were prepared in various versions and are mentioned in ancient recipe books from the most famous chefs of the time. The medieval leek and almond soup I chose to make in this recipe is delicate and tasty at the same time, especially if accompanied by some toasted bread croutons. Great for vegans and vegetarians. Try it with cannellini and almond cream spread on the bread.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz leeks (the white part)
- 3.5 oz almonds (already peeled)
- 1 tsp fresh ginger (grated)
- to taste salt
- 1 pinch nutmeg (cinnamon or cloves to taste)
Tools
- 1 Earthenware pot
- 1 Blender
Steps
To prepare this soup, I recommend using an earthenware pot.
Take the white part of the leeks and slice them thinly, put them to boil in salted water along with the peeled almonds and grated fresh ginger.
After about 20/30 minutes of cooking, blend all ingredients with an immersion blender directly in the pot or in a blender.
Add a pinch of your choice of spices, like nutmeg, cinnamon or cloves.
Serve the leek and almond soup with a drizzle of raw olive oil and slices of toasted bread.
