Broccoli and Almond Soup
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| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | ~10 min |
| Source | The Cook's Encyclopedia of Soup (pg 44) |
| Yield / serves | 4-6 servings |
| Rating | Yummy!
, very light |
Ingredients
- 1/2 c blanche4d almonds, very finely ground
- 1 1/2 pounds broccoli
- 3 3/4 c vegetable stock or water
- 1 1/4 c skim milk
- salt and freshly ground black pepper
Preparation
Heat the oven to 350°. Spread the ground almonds evenly on a cookie sheet and toast in the oven for about 10 minutes until golden. Reserve one-quarter of the almonds to sprinkle over the finished dish.
Cut the broccoli into small flowerets and steam for 6-7 minutes until tender.
Place the remaining toasted almonds, broccoli, stock or water, and milk in a blender and blend until smooth. Season with salt and pepper to taste.
Reheat the soup and serve sprinkled with the reserved toasted almonds.
