Green Soup
- 1 bunch leeks
- 1 bunch destemmed watercress
- 1 tbsp. butter
- 1 cube chicken bouillon
- 1 c. water
- 10/12 almonds
- ½ c. light cream, butter
- toasted almonds, cress leaves
Chop and cook leeks and cress in butter. Blend with water, bouillon cube and almonds. Heat to boiling. Add cream, butter. Garnish with toasted almonds, cress.
See roasted nuts.