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12 Days of Soup—Day 9

Next time I have the brilliant idea¬†of cooking my way through a preset list of other people’s recipes, please smack me upside the head before I commit.

Leek Soup with toasted Almonds and Gruyere

For all my complaining, this one was actually pretty decent. It was everything you would imagine a leek soup to be—very leek-ey. The toasted almonds really break up the texture and gruyere, well what isn’t it good on?

I omitted the dill oil from the original recipe because she soup had plenty of flavor without it and I thought it might funk up the taste.

Leek Soup with Toasted Almonds —adapted from 101 Cookbooks

  • 1 bunch leeks (3 stalks)
  • 1 tbs butter
  • olive oil as needed
  • 1 medium potato
  • 2 cloves garlic, chopped
  • 1-2 cups broth or water
  • Salt and Pepper to taste
  • Toasted almonds and gruyere (could sub in any hard cheese) to top
  1. Cook the potato until it’s almost done. (I slap mine the microwave for a few minutes)
  2. Clean the leeks (yeah, it’s gonna take awhile). Roughly chop them and the potato.
  3. Cook the potato and leeks over a high heat in the butter and oil until the leeks have softened. Turn off the heat and add in the garlic (it’ll cook from the residual heat).
  4. Blend the leek potato mixture with liquid of choice.
  5. Season to taste.
  6. Top with the almonds and gruyure.
  7. Enjoy!

Filed under food leeks leek soup gruyere toasted almonds healthy soup green

  1. girlmeetsbowl posted this