Leek and Almond Soup

Name: Leek and Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 2 cloves garlic; 2 tablespoons olive oil; 2 leeks, cleaned and sliced thin (about 2 cups); 2 large potatoes, cubed (about 2 cups); 1 onion, peeled and minced; 2 zucchini, washed and sliced (about a cup or more); 1 quart vegetable broth (or 1 quart water and 2 double boullion cubes knorr); sea salt; pepper; 1 (12 ounce) can evaporated milk; 1/4 cup almonds, blanched and peeled

Submitted by canarygirl

"A great variation of vichyssoise, to be served hot or cold."

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Ready In:: 45mins
Ingredients:: 11
Serves:: 6

ingredients

2 cloves garlic
2 tablespoons olive oil
2 leeks, cleaned and sliced thin (about 2 cups)
2 large potatoes, cubed (about 2 cups)
1 onion, peeled and minced
2 zucchini, washed and sliced (about a cup or more)
1 quart vegetable broth (or 1 quart water and 2 double boullion cubes knorr)
sea salt
pepper
1 (12 ounce) can evaporated milk
¹⁄₄ cup almonds, blanched and peeled

directions

Heat oil in a soup pot, and sautee garlic until golden, but not burned.
Add vegetables and continue to toss with the oil and cook for about 5 minutes over medium high heat.
Add broth (or water and boullion), sea salt and pepper to taste, and almonds.
Bring to a boil, reduce heat, cover and simmer for about 30 minutes, or until vegetables are very tender.
Remove from heat, add evaporated milk and puree using an immersion blender, or in batches in the blender.
Serve hot or cold, garnished with chopped almonds, chopped parsley or croutons.