Potato parsley bisque

6 servings

Ingredients

Quantity Ingredient
1 cup Raw almonds or cashews
5 cups Vegetable stock or bouillon
1 pounds Red-skinned potatoes unpeeled, cut into 1/2-inch cubes
2 mediums Leeks; sliced (thoroughly washed)
1 cup Finely chopped fresh parsley
1 teaspoon Freshly squeezed lemon juice
1 teaspoon Fine sea salt
¼ teaspoon Freshly ground black pepper

Directions

Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.

Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.

In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.

Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.

Serve immediately.

Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias

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