Sorrel Soup with Leek, Potatoes, and Almond
  • 1tsp extra-virgin olive oil
  • 1 leekwhite and light green parts only, finely chopped
  • 1cup dry white wineoptional
  • 4cups to 5low-sodium vegetable broth
  • 1 bay leaf
  • 2cups potatopeeled and cut into 1/2 inch cubes
  • 1/2cup fresh parsleyseparated into stems and leaves
  • 1cup French sorrel
  • Salt and pepperto taste
  • 2 Tbsp natural almondsoptional
  • 3 Tbsp wateroptional
  1. In small bowl, soak almonds in 1 cup water for at least 30 minutes or up to 8 hours. Drain almonds and remove skins. In blender, purée with 3 Tbsp water until smooth. Reserve purée, and rinse blender.
  2. In large pot, add olive oil and sauté leek for 5 minutes, stirring frequently. Add white wine (if using) followed by broth, bay leaf, potatoes, parsley stems, and sorrel. Bring to a boil, reduce heat, and simmer for 15 minutes. Transfer to blender (or use immersion blender) and blend until smooth. Taste and add salt and pepper if desired.
  3. To serve, divide soup among bowls and swirl 2 tsp almond cream into each serving. Garnish with remaining parsley leaves.
Recipe Notes

Per serving: 112 calories; 2 g protein; 2 g total fat (0 g sat. fat); 15 g total carbohydrates (3 g sugars, 3 g fiber); 105 mg sodium