I did this recipe last Monday in my cooking class, it was good but a bit too thick. So the next day I added a bit more almond milk to make it thinner and I adjusted the seasoning and it was a lot better.
I revised the recipe and changed the 1/2 cup almond milk to 1 cup.
Ingredients
4 cups collard greens, chopped roughly
3 leeks, chopped
2 tablespoons unsalted butter
1 lb potatoes, cut into ½ inch cubes
1 teaspoon chopped garlic
3 cups vegetable broth
1 bay leaf
1/2 teaspoon packed fresh thyme leaves
1 cup chilled almond milk
Salt and pepper
Directions
Cook leeks in butter in a heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes. Add potatoes and garlic cook 1 minute. Add broth, bay leaf, and thyme and simmer, uncovered, until potatoes are tender, about 10 minutes.
Add chopped collard and simmer, uncovered, until collard is tender, about 4 minutes.
Puree soup in batches in a blender (or with a hand mixer) until very smooth.
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