Almond Broccoli Soup
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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.
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      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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Recipe ID 27559 (Apr 03, 2005)

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