Leek and Almond Soup


1 oz (25g) butter/margarine
2 medium onions, finely chopped
1 medium potato, diced
5 medium leeks, thinly sliced
1 small dessert apple, diced
2 pts (1 litre) chicken stock
salt and black pepper
2 oz (50g) ground almonds
1/2 pt (300ml) single cream
toasted flaked almonds to garnish


1. Heat butter, cook onions gently for 5 minutes.
2. Stir in potato, leeks, apple and cook for further 4 minutes.
3. Pour in stock and seasoning, bring to the boil.
4. Lower heat, simmer for 25 minutes.
5. Cool and liquidise or sieve (can be frozen at this stage).
6. Blend together ground almonds and cream, whisk into soup.
7. Heat, add seasoning to taste.
8. Sprinkle flaked toasted almonds on top of each serving.

Maureen Murray, Rogart