Almond Broccoli Soup
Broccoli Almonds Starters Soups
Last updated 6/12/2012 1:03:33 AM. Recipe ID 27559. Report a problem with this recipe.
Title: Almond broccoli soup
Categories: Almonds, Soups, Starters
Yield: 4 Servings
3/4 c Condensed chicken broth
1 tb Olive oil
1/2 c Chopped onion
2 Cloves garlic; halved
4 c Coarsely chopped broccoli
-florets and tender stems;
-(1 large bunch)
1/2 c Water
14 1/2 oz Vegetable broth
1/2 c Slivered almonds OR blanched
-and toasted *; divided
2 tb Lemon juice
1/2 tb Hot pepper sauce
Salt; to taste
1/4 c Sour cream
2 tb Sliced almonds; toasted *
Heat oil in 3-quart saucepan over medium heat. Add onion and garlic.
Saute until onion is transparent and golden, about 10 minutes. Add
broccoli, water and broths. Bring to simmering and cook just until
broccoli is tender, about 10 minutes. Add broccoli mixture and
slivered or blanched almonds to container of blender, filling up to
the 4-cup capacity mark, or as manufacturer directs. Remove or open
center of lid and begin blending at the lowest speed. Blend until
almost smooth. Return to saucepan. Bring just to boiling over
medium-low heat. Mix in lemon juice and pepper sauce. Season with
salt. Ladle into bowls and add 1 tablespoon sour cream to each.
Garnish with sliced almonds.
Servings: 4 (1-cup)
* To toast almonds, spread in an ungreased baking pan. Place in 350
degree oven and bake 5 to 10 minutes or until almonds are light
brown; stir once or twice to assure even browning. Note that almonds
will continue to brown slightly after removing from oven.
(PER CUP PORTION : 307 Calories; 24 g Fat; 6 mg Cholesterol; 767 mg
Sodium; 16 g Carbohydrate; 7 g Fiber; 13 g Protein.)
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