Updated: Apr 24
This is a super simple, 4 ingredient soup. The combination of roasted almonds and broccoli is surprisingly good. The trick is to roast the almonds evenly and well.
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1 1/2 lbs broccoli, tender green ones, diced into small biz 3 cups chicken or vegetable stock (Imagine brand, Organic) 1/2 cup blanched almonds, ground into small bits in a spice grinder or mortar and pestle
1/2 cup milk Salt and black pepper to taste Heat the stock in a pot and add the broccoli, salt and black pepper. Bring to a boil and simmer for 10 minutes. Meanwhile, roast the almonds on a small pan on low heat till they are a golden brown. Add most of the almonds to the soup, keep some to top the soup. Simmer soup for an additional 10-15 minutes after adding the almonds. Purée the soup with a hand blender or kitchen blender till smooth. Stir in milk. Taste for seasonings. Serve with the toasted almonds on top.
NOTE: You can leave out the milk to make this recipe vegan.