Almond And Leek Soup Recipes

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.

Steps:

• Cook the asparagus spears until they are tender, and reserve some of the tips; blend half of the stock and the asparagus together, then combine the puree with the remaining stock, ground almonds and salt and pepper in a large saucepan and bring it to the boil and simmer for 1 minute.
• Serve either warm or chilled, garnished with the reserved asparagus tips.
• This soup can also be frozen.
• Chef's Note: If you have spare spears or left over asparagus, use them to make my Asparagus Sauce, which can be served with pasta, salmon, or chicken. It too is great hot or cold and can be frozen.

Steps:

• Wash leek slices in a bowl of cold water, agitating, then lift out and pat dry.
• Melt butter with water in a 4- to 5-quart heavy saucepan over moderate heat. Add cauliflower and leek and cook, uncovered, stirring occasionally, until cauliflower begins to soften (do not let brown), about 5 minutes. Add coriander and cook, stirring, 1 minute, then add broth, milk, salt, and pepper and bring to a simmer, stirring occasionally. Reduce heat and gently simmer, covered, stirring occasionally, until cauliflower is very tender, 15 to 20 minutes.
• While soup is cooking, toast almonds in a dry skillet over moderately low heat, stirring frequently, until fragrant and a shade darker, about 3 minutes.
• Purée soup in 2 batches in a blender (use caution when blending hot liquids) until very smooth. Serve soup topped with almonds.

Steps:

• 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.