Leek and Almond Soup (Crema Reina)

Crema Reina

Leek and almond soup! Who would have though that combination could taste so good?I first learned about this soup while visiting Spain, where they call it “Crema Reina” which is translated to Queen’s Cream.  It is believed that this was Queen Marie Leszczynska’s favorite soup. This leads me to believe that this dish actually has a French name…if anyone knows it let me know.

Traditionally this soup calls for sour cream, which I omitted, though it is creamy and flavorful without it, dairy lovers feel free to add about ½ cup of sour cream at the end. Those who prefer soups over cream, just chop the vegetables in small pieces and sauté them in butter or olive oil, substitute almonds for ½ cup of almond flour and do not blend.


1 quart of chicken broth
3 organic boneless chicken thighs or 2 breast
2 carrots
2 leeks (white and light green parts only)
1 medium onion
1 garlic clove
¾ cup of almonds
1 celery stalk
Salt and pepper to taste
Pinch of nutmeg
Juice from ½ lemon


• Chop the vegetables into large pieces
• In a large saucepan over medium-high heat, cook all ingredients (except the lemon juice), until vegetables are soft and chicken is well done
• Reserve 2 chicken thighs and cut in small pieces or shred
• Using a blender combine the rest of the ingredients together until creamy
• Transfer back to a pot or serving dish
• Add the lemon juice and shredded chicken
• Serve and garnish with fresh or dry parsley (optional)

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