Peel and chop carrots, leeks and green onions. Saute in olive oil until softened.
Stir in almonds, salt, pepper and breadcrumbs. Cook for two minutes, then remove from heat.
Boil the sauteed vegetables in water for 10 minutes, then strain and cool in chilled water.
Blend the cooled veggies into a smooth puree and cook for two to five minutes.
Top with sliced almonds and thyme leaves. Serve hot.
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