Sorrel Soup with Leek, Potatoes, and Almond Cream - alive magazine

Ingredients

• Almond cream (optional)
• 2 Tbsp (30 mL) natural almonds
• 3 Tbsp (45 mL) water
• Sorrel soup
• 1 tsp (5 mL) extra-virgin olive oil
• 1 leek, white and light green parts only, finely chopped
• 1 cup (250 mL) dry white wine (optional)
• 4 to 5 cups (1 L to 1.25 L) low-sodium vegetable broth
• 1 bay leaf
• 2 cups (500 mL) potato, peeled and cut into 1/2 inch (1.25 cm) cubes
• 1/2 cup (125 mL) fresh parsley, separated into stems and leaves
• 1 cup (250 mL) French sorrel
• Salt
• pepper