Broccoli and Almond Soup
Makes 6 servings
Ingredients
2 TB unsalted butter
1 medium yellow onion, chopped
8 cups broccoli florets and sliced stems
1/2 cup ground almonds or almond flour
3-2/3rd cups vegetable broth
1-1/4 cups milk
Salt & freshly ground black pepper, to taste
For the garnish:
1 TB unsalted butter
6 TB plain yogurt
3 TB slivered almonds
Directions
Melt the butter in a large saucepan or Dutch oven set over medium heat and toss in the onion. Cook until the onion just begins to go soft, about 5 minutes or so. Add in the broccoli and stir, then in with the broth and the ground almonds, and a couple of pinches of the salt and pepper.
Bring to the boil, then reduce to a simmer and cover. Cook until the broccoli is tender, about 10 minutes. Let it cool off a little, then blend to your own desired thickness, either with a stick blender or in a traditional stand blender. Back in the pot, stir in the milk and reheat the soup to serving temperature, and adjust seasoning to taste.
For the garnish: While the soup is warming, heat the butter in a small skillet over medium heat, then in with the almonds. Cook until they just start to turn golden, then remove from the pan. When ready to serve, ladle the soup into bowls, stir a tablespoon of yogurt into each bowl, and top with some of the almonds.
Recipe based on one from The Brothers Grimm Cookbook, by Robert Tuesley Anderson
Makes 6 servings
Ingredients
2 TB unsalted butter
1 medium yellow onion, chopped
8 cups broccoli florets and sliced stems
1/2 cup ground almonds or almond flour
3-2/3rd cups vegetable broth
1-1/4 cups milk
Salt & freshly ground black pepper, to taste
For the garnish:
1 TB unsalted butter
6 TB plain yogurt
3 TB slivered almonds
Directions
Melt the butter in a large saucepan or Dutch oven set over medium heat and toss in the onion. Cook until the onion just begins to go soft, about 5 minutes or so. Add in the broccoli and stir, then in with the broth and the ground almonds, and a couple of pinches of the salt and pepper.
Bring to the boil, then reduce to a simmer and cover. Cook until the broccoli is tender, about 10 minutes. Let it cool off a little, then blend to your own desired thickness, either with a stick blender or in a traditional stand blender. Back in the pot, stir in the milk and reheat the soup to serving temperature, and adjust seasoning to taste.
For the garnish: While the soup is warming, heat the butter in a small skillet over medium heat, then in with the almonds. Cook until they just start to turn golden, then remove from the pan. When ready to serve, ladle the soup into bowls, stir a tablespoon of yogurt into each bowl, and top with some of the almonds.
Recipe based on one from The Brothers Grimm Cookbook, by Robert Tuesley Anderson