Leek And Almond Soup Recipes

ALMOND AND LEEK SOUP

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.

CREAMY LEEK SOUP

Steps:

• Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
• Cook leeks, onion, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, stock, water, and bay leaf. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
• Stir in parsley and simmer soup, uncovered, 5 minutes. Discard bay leaf and keep soup at a bare simmer.
• Melt remaining 4 tablespoons butter in a 1-quart heavy saucepan over moderate heat, then add flour and cook roux, whisking, until golden, about 3 minutes. Remove from heat and add 2 cups simmering stock (from soup), whisking vigorously (mixture will be thick), then whisk mixture into remaining soup and return to a simmer, whisking.
• Blend soup in 4 batches in a blender until smooth (use caution when blending hot liquids), about 1 minute per batch, transferring to a 3- to 4-quart saucepan. Reheat if necessary, then season with salt and pepper.
• Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.

LEEK SOUP

Steps:

• Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.