Ingredients:
200g of whole skinless almonds, soaked overnight plus an optional bunch of almond flakes for garnish
200g of leeks, white part only
1 stalk of celery
1 clove of garlic
70g of butter or ghee
1 litre of chicken stock (vegetable stock is also be fine)
200 ml of almond cream (e.g. Ecomil)
A pinch of ground nutmeg
Salt, to taste
Instructions:
In a soup pot, melt the butter and sauté leeks, celery and garlic until soft.
Add stock and almonds, bring to boil.
Take off the heat, add the remaining ingredients and blend well. Season to taste.
Tastes amazing with a garnish of toasted almond flakes.