It is a starter that feels great, especially during cold days. In fact, if you have to cook for New Year’s Eve, this soup can serve as a vegan starter. And if you are not passionate about almonds, you can always resort to the chestnut cream…
Ingredients
- 1 liter vegetable broth
- 200 gr of ground raw almonds
- 200 gr. leek (white part)
- 1 clove of garlic
- 30 gr oil
- Salt
- Pepper
- Nutmeg
- Almedra laminated or on sticks to decorate.
Preparation
- Clean the leek and cut it into slices, and mince the garlic clove.
- We heat a large pot. When hot, add the oil and fry the leek with the garlic over medium heat, stirring constantly to prevent the vegetables from burning.
- When the leek and garlic are golden, we add the broth and the raw almonds. Cover and let boil for about 10 minutes.
- After 10 minutes, remove the pot from the heat. Add the salt, pepper and nutmeg to taste and grind.
- Toast some almond flakes or sticks in a pan.
< li class="instruction" itemprop="recipeInstructions">We serve the soup hot with toasted almonds on top.
