Leek and Almond Soup

Ingredients

• 2 cloves garlic
• 2 tablespoons olive oil
• 2 leeks
• cleaned and sliced thin (about 2 cups)
• 2 large potatoes
• cubed (about 2 cups)
• 1 onion
• peeled and minced
• 2 zucchini
• washed and sliced (about a cup or more)
• 1 quart vegetable broth (or 1 quart water and 2 double boullion cubes knorr)
• sea salt
• pepper
• 1 (12 ounce) can evaporated milk
• 14 cup almonds
• blanched and peeled

Instructions

1. Heat oil in a soup pot, and sautee garlic until golden, but not burned.
2. Add vegetables and continue to toss with the oil and cook for about 5 minutes over medium high heat.
3. Add broth (or water and boullion), sea salt and pepper to taste, and almonds.
4. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, or until vegetables are very tender.
5. Remove from heat, add evaporated milk and puree using an immersion blender, or in batches in the blender.
6. Serve hot or cold, garnished with chopped almonds, chopped parsley or croutons.