Vegan Potato Parsley Bisque

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Vegan Potato Parsley Bisque

 

1 c. raw almonds or cashews

5 cs. vegetable stock or bouillon

1 lb. red-skinned potatoes, unpeeled, cut into 1/2-inch cubes

2 medium leeks; sliced (thoroughly washed)

1 c. finely chopped fresh parsley

1 tsp. freshly squeezed lemon juice

1 tsp. fine sea salt

1/4 tsp. 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. 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.

Makes 6 servings.