Ingredients:
3/4 C Ground Almonds
2 Lbs Broccoli
5 C Vegetable Stock
1/2 C Heavy Cream
Salt to taste
Directions:
1. Preheat oven to 350 degrees. Spread ground almonds on a cookie sheet and toast in oven for about 10 minutes until golden. Reserve one quarter of the almonds for garnish.
2. Cut the broccoli in small florets and steam for about 6 minutes.
3. Add the broccoli to the stock and bring to a boil. Turn down and simmer for 10 minutes.
4. Put the remaining almonds and cream into the soup and use an immersion blender to blend until smooth.
5. Season with salt and garnish with sprinkled almonds.
Serves 6-8
Out of curiosity, what is the reason for steaming the broccoli?
ReplyDelete