A quick and tasty almond and leek soup topped with sliced almonds and mushrooms.
Easy Mallorcan Style Almond Soup
Soups & Salads
Heat 7 cups chicken or vegetable broth and add potatoes. Boil until soft and set aside.
In 3 tablespoons of olive or almond oil, sauté onion and leek on medium heat until soft and slightly golden. Add in almond flour and cook for another 2 minutes on low heat. Then add in broth with potatoes and transfer mix to a blender or immersion blend in pot. Blend until smooth. Stir in remaining broth and cream. Salt and pepper to taste.
Spread sliced almonds in a single layer in a large skillet over medium heat 4-6 until lightly golden, stirring constantly. Or, in microwave in 2-minute intervals until lightly golden.
In another pan, sauté mushrooms.
Serve soup topped with sautéed mushrooms and almonds. Drizzle with remaining oil.
Serves 6 - 8.
Delicious variation: Substitute 1 cup sliced mushrooms for the leek.