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Broccoli and Almond Soup

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Serves: 4-6
50g / 2 oz ground almonds
675g / 1 1/2 lb broccoli
900ml / 1 1/2 pints vegetable stock or water
300ml / 1/2 pint skimmed milk
salt and ground black pepper

Preheat the oven to 180ºC / 350ºF / Gas 4. Spread the ground almonds evenly on a baking sheet and toast in the oven for about 10 minutes until golden. Reserve one quarter of the almonds and set aside to garnish the finished dish. Cut the broccoli into small florets and steam for about 6-7 minutes until just tender.

Place the remaining toasted almonds, broccoli, stock or water and milk in a blender and blend until smooth. Season to taste with salt and pepper. Reheat and serve sprinkle with the reserved toasted almonds.

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