Broccoli & almond soup
Ingredients
- 25 g butter
- 1 onion roughly chopped
- 500 g broccoli cut into florets, stems sliced
- 40 g ground almonds
- 900 ml vegetable stock
- or
- 900 ml chicken stock
- 300 ml milk
- salt and pepper
To garnish
- 15 g butter
- 6 tablespoons natural yogurt
- 3 tablespoons flaked almonds
Instructions
- Heat the butter in a saucepan, add the onion and fry gently for 5 minutes until just beginning to soften. Stir in the broccoli until coated in the butter then add the ground almonds, stock and a little salt and pepper.
- Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green. Leave to cool slightly, then purée in batches in a blender or food processor until finely speckled with green.
- Pour the purée back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat the 15 g (½ oz) butter in a frying pan, add the almonds and fry for a few minutes, stirring until golden. Ladle the soup into bowls, drizzle a spoonful of yogurt over each bowl, then sprinkle with almonds.
Notes & Wine Advice
For broccoli & Stilton soup, omit the ground almonds and cook as above, adding 125 g (4 oz) de-rinded and crumbled Stilton cheese when reheating the soup. Stir until melted, then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper.