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
- Cook the potato until it’s almost done. (I slap mine the microwave for a few minutes)
- Clean the leeks (yeah, it’s gonna take awhile). Roughly chop them and the potato.
- 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).
- Blend the leek potato mixture with liquid of choice.
- Season to taste.
- Top with the almonds and gruyure.