Potato Parsley Bisque
1 c Raw almonds or cashews 5 c Vegetable stock or bouillon 1 lb Red-skinned potatoes -- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks; sliced -- (thoroughly washed) 1 c Finely ch...
Ingredients
- 1cup raw almonds or cashews
- 5cup vegetable stock or bouillon
- 1lbred-skinned potatoes
- 1tsp freshly squeezed lemon juice
- 1tsp fine sea salt
- 1/4tsp freshly ground black pepper
Directions
- 1
1 c Raw almonds or cashews 5 c Vegetable stock or bouillon 1 lb Red-skinned potatoes -- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks
- 2
sliced -- (thoroughly washed) 1 c Finely chopped fresh parsley 1 ts Freshly squeezed lemon juice 1 ts Fine sea salt 1/4 ts Freshly ground bl
- 3
Drain, and plunge almonds into cold water
- 4
Drain, and squeeze the almonds between your fingertips to remove the skins
- 5
Compost or discard the skins
- 6
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute
- 7
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat
- 8
Cover and boil until the potatoes are tender, about 10 to 15 minutes