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Aug 31, 2008 at 02:39PM vs Sep 01, 2008 at 02:24PM
Green Soup
- 1 bunch leeks
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- 1 bunch destemmed watercress
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- 1 tbsp. butter
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- 1 cube chicken bouillon
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- 1 c. water
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- 10/12 almonds
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- ½ c. light cream, butter
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- 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.”](/recipe/65).