Creamy Leek and Almond Soup (Crema de Puerros y Almendras)

Leek and Almond soup recipe

I’m obsessed with soup. In fact, it’s one of the things I most miss about living in the US, where you can always depend on a restaurant to offer at least one soup on the menu, and often an additional soup of the day. Here in Spain soups are usually an option for the first course of the menu del día (but they’re often very repetitive– gazpacho, salmorejo, crema de calabaza…) or they’re actually considered a main meal (these would be heavier soups that lean towards stews). A cup of soup is, unfortunately, a concept that doesn’t quite exist.

Every winter I experiment with different soup recipes, so when I found a Spanish recipe for creamy leek and almond soup, I knew I had to try it. I love the flavor of leeks and adding almond to things is one of the best Spanish tricks in the book!

3.5 from 2 reviews
Creamy leek and almond soup
 
Prep time
Cook time
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This creamy leek and almond soup recipe is the perfect soup to warm you up on a chilly day.
Author:
Recipe type: Soup
Cuisine: Spanish
Serves: 4
Ingredients
  • 6 thin leeks, cleaned and diced
  • 2 small potatoes, cut into matchsticks
  • 2 small sweet onions, diced
  • 2 cups of cold whole milk
  • 2 cups of chicken broth (or vegetable broth to make the recipe vegetarian friendly)
  • 30 raw almonds
  • 1 egg yolk (optional)
  • Bacon (optional, omit for vegetarian version and substitute fried leeks or croutons if desired)
  • Water
  • Extra virgin olive oil
  • Salt and pepper
  • Dash of cayenne (if you are obsessed with a spicy kick like I am!)
Instructions
  1. Coat a skillet with olive oil over medium heat and add the almonds.
  2. Sauté until golden brown and reserve.
  3. Add the onions and leeks to the same oil and sauté about 10 minutes.
  4. Add the potato matchsticks and cover the vegetables with the broth and some extra water (if necessary).
  5. Add salt and pepper and cook over a low heat for about 30 minutes.
  6. Meanwhile, if using the bacon, fry on a medium heat rendering out the fat and then reserve on a paper towel.
  7. Beat the egg yolks into the cold milk and add to the blender.
  8. Slowly add in the leek/onion/potato mixture and almonds and beat until creamy.
  9. For a super smooth soup, pass the puree through a strainer with a spoon (recommended because of the almond grit).
  10. Reheat until hot and serve sprinkled with bacon bits

This creamy leek and almond soup was a big hit at my last dinner party. I was cooking for vegetarians so I omitted the bacon and added some crispy fried leeks on top instead (and a dash of cayenne– yum!).

Are you obsessed with soups too? And what’s your favorite soup recipe?

Comments

  1. Recipe says to reserve the 30 almonds after cooking in olive oil. Then what?

    Do you put them back in when you put all ingredients in blender? Or are the almonds only used to flavor the oil?

    This soup is great. Used leeks from garden.

    1. Yes, confusing. I kept reading the recipe over and over. Can you change that so when we print it includes the step that was left off?

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