*  Exported from  MasterCook  *
 
                           POTATO PARSLEY BISQUE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Vegetarian
                 Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 chopped fresh parsley
    1       t            Freshly squeezed lemon juice
    1       t            Fine sea salt
      1/4   ts           Freshly ground black pepper
 
   Blanch the almonds in boiling water for 30 seconds.
   Drain, and plunge almonds into cold water.  Drain, and
   squeeze the almonds between your fingertips to remove
   the skins.  Compost or discard the skins.
   
   Put the blanched almonds and 1 cup of the vegetable
   stock in a blender, and blend until smooth, about 1
   minute.
   
   In a large pot, combine the potatoes, leeks, and the
   remaining 4 cups vegetable stock and bring to a simmer
   over medium heat.  Cover and boil until the potatoes
   are tender, about 10 to 15 minutes.
   
   Stir the blanched almond mixture, parsely, lemon
   juice, salt, and pepper into the soup.  Bring to a
   simmer and cook, stirring often, until thickened,
   about 2 minutes.  Transfer the soup to a food
   processor and process, in batches if necessary, until
   smooth.
   
   Serve immediately.
   
   Source: May All Be Fed - by John Robbins (including
   recipes by Jia Patton and Friends) Typed for you by
   Karen Mintzias
  
 
 
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