Almond and Leek Soup Recipe
Cook Time: 30 minutes
Prep Time: 10 minutes
Total Time: 40 minutes
Description:
Delve into the culinary fusion of low-carb goodness and medieval inspiration with this Almond and Leek Soup. Crafted from the depths of creativity, this soup boasts a texture that tantalizes the taste buds with its creamy almond base and tender leeks, all while offering a lighter alternative to traditional cream soups. Whether you’re embracing a low-carb lifestyle or simply seeking a delightful springtime dish, this soup promises a flavorful journey that even high-carb enthusiasts will savor. Perfect for Easter celebrations or any occasion that calls for a touch of culinary elegance.
Recipe Category: Fruit
Keywords: Vegetable, Nuts, Very Low Carbs, Low Cholesterol, Spring, < 60 Mins
Nutritional Information (Per Serving):
- Calories: 365.3
- Fat Content: 29.6g
- Saturated Fat Content: 6.1g
- Cholesterol Content: 15.3mg
- Sodium Content: 1216.4mg
- Carbohydrate Content: 12.3g
- Fiber Content: 4.5g
- Sugar Content: 4.1g
- Protein Content: 15.8g
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 leek
- 2 stalks celery & leaves
- 6 cups chicken broth
- 1 teaspoon salt
- Fresh ground pepper, to taste
- Heavy cream (optional)
- Half and half milk (optional)
Instructions:
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Begin by heating 5 cups of clear broth in a saucepan. Add blanched almonds to the broth, cover, and allow them to simmer for approximately 30 minutes, infusing the broth with their rich flavor.
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While the broth and almonds are simmering, prepare the leeks. Carefully clean them by removing the stemmy bottoms and dark green leaves, retaining only the white and light green parts. Cut the leeks into quarters, then into approximately 1-inch squares.
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In a heavy wide saucepan or sauté pan, heat the butter and olive oil over medium heat.
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Add the prepared leeks, along with the celery (excluding the greens for now), salt, and pepper. Stir the mixture over low heat for 3-5 minutes, allowing the flavors to meld.
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Pour in one cup of the simmering broth and bring the mixture to a gentle boil. Reduce the heat, cover, and allow it to simmer over medium-low heat, stirring occasionally, for about 10 minutes or until the leeks are tender.
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Once the almonds have infused the broth and softened, carefully puree them in a blender or food processor until smooth. Return the almond-infused broth to the saucepan with the cooked leeks to reheat.
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Add the celery greens to the soup, allowing them to simmer for an additional 3-5 minutes. This will impart a lovely, lighter green hue to the soup.
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Season the soup to taste with additional salt and pepper, if desired.
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Just before serving, for an added touch of richness, stir in 1-2 tablespoons of heavy cream to each serving, if desired.
Chef’s Tips:
- To enhance the flavor profile of this soup, consider toasting the almonds lightly before adding them to the broth.
- For a dairy-free alternative, omit the heavy cream and half and half milk, or substitute with your preferred non-dairy milk.
- Garnish each serving with a sprinkle of fresh herbs, such as chives or parsley, for an extra burst of freshness and color.
Indulge in the rustic charm and delightful flavors of this Almond and Leek Soup, a testament to the ingenuity of culinary exploration and the timeless allure of medieval-inspired cuisine.
