Almond And Leek Soup Recipes

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.

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.