Almond Leek Soup

Submitted by:

Dietary Interest:: vegetarian, no added sugar

Almond Leek Soup

Yield:

5 1/2 c (1.3 l)

Total Time:

31 Minutes

Print:

8.5x11

Difficulty:

Advanced

Save to:

Recipe Book

Ingredients

  • 1 cup (145 g) blanched almonds
  • 6 cups (1.4 l) chicken or vegetable broth
  • 2 cups (240 g) coarse chopped celery
  • 1 (160 g) medium coarse chopped leek, white parts only
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste

Directions

  1. Simmer almonds in broth until soft, about 30 minutes.
  2. Sauté leeks and celery until soft.
  3. Add sautéed vegetables to almonds and broth. Simmer until soft, about 15 minutes and let cool for 10-15 minutes or until temperature is 120˚F (65˚C).
  4. Place soup into the Vitamix container in the order listed and secure lid.
  5. Select Variable 1.
  6. Turn machine on and slowly increase speed to Variable 10, then to High.
  7. Blend for 45 seconds or until smooth.
  8. Season to taste with salt and pepper.
  9. Place soup back into a pan and heat on stove for about 10 minutes or just until it begins to simmer. Serve immediately.

This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Nutritional Facts

Servings Size 1 cup (240 ml)

Amount Per Serving

 
Calories 154
Total Fat 13 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 319 mg
Total Carbohydrate 8 g
Dietary Fiber 3 g
Sugars 3 g
Protein 5 g