Ingredients
1 large leek
3 potatoes or more, to thiken soup
4 cups of broth
1 cup almonds, peeled
heavy cream, about 1/3 cup
puff pastry
butter and oil
-1 egg, beaten
Preparation
Chop the leek, cut lengthwise and then in slices.Combine 1 tbs butter and some oil in a pan, let it melt. Add leek and a little broth, they shouldent fry, but they should be cooking until soft. Peel and cut potatos into cubes. Add to the same pan with the leeks and broth, let it simmer in a mid-high temperature. Once cooked, add 1 cup almonds, let simmer 3 minutes, add salt if needed and then transfer to blender.Blend until smooth. Transfer to bowl and add heavy cream, beat. Aditional chopped almonds will add texture to the soup. Let cool. Tranfter to ceramic bowls. Roll the pastry until it is 1 cm. thick. if pastry is sticky add some flour on both sides to work on it easier. Cover the bowls with pastry, pressing on the edges (resembling a fabric lid on a jar of marmalade) decorate with almonds and more pastry on top. Refrigerate a few minutes to make pastry firm and cool again.Keep refrigerated if it will be baked later . Preheat oven to 350. Brush egg on the pastry and place bowls on a tray. Bake until pastry is puffed and golden. about 15 minutes.
