1 1/2 lb. leeks (about 6 med.)
1/4 c. canned no salt added chicken broth
10 oz. pkg. frozen peas, cooked and drained
1 egg white
1/4 tsp. salt
1/4 tsp. ground white pepper
1/4 - 1/2 tsp. dried whole tarragon
1/8 tsp. almond extract
1/4 c. coarsely chopped almonds, toasted

Remove roots, tough outer leaves and tops from leeks, leaving 1 1/2 to 2 inches of dark leaves. Slice leeks lengthwise and dice. Rinse carefully. Bring chicken broth to a boil in a large skillet. Add diced leeks; cover, reduce heat and simmer about 15 minutes or until tender. Drain. Position knife blade in food processor bowl; add leeks and peas. Top with cover; process 15 seconds. Stop processor; scrape sides of bowl with a rubber spatula. Add egg white and next 4 ingredients; process 15 seconds or until blended. Place leek mixture in a medium sauce pan and cook over low heat until thoroughly heated, stirring constantly. Spoon leek mixture onto individual serving plates; sprinkle with almonds. Yields 8 servings.