Broccoli & Almond Soup

27 Mar

Broccoli and almonds are a classic combination but this soup is a bit different. The soup base is really a creamy broth in which the broccoli is lightly poached to retain all the colour and flavour of the beautiful purple sprouting broccoli.

Soup broth
1 onion, peeled & chopped
1 clove garlic
a pinch of cracked black pepper
a pinch of salt or 1tsp Verdurette
2 bay leaves
dash of white wine
1 pint home made chicken stock

1-3 tbsp creme fraîche (to taste)
2 tbsp ground almonds
Half a colander full of purple sprouting broccoli

Fry the onion in a little olive oil until it starts to brown, add the garlic fry for a minute then add a dash of wine and stir to pick up all the caramelised onion at the bottom. Add the stock, bay leaves and seasoning. Cook for 15 minutes. Remove the pan from the heat and strain the liquid through a sieve into a measuring jug, rinse the pan and return the broth to the pan. Add the creme fraîche and almonds stir then add the broccoli cover and cook gently for 3-4 minutes until the broccoli stems turn bright green and the purple heads a deeper purple. The broccoli should be just tender do not over cook it as you want to keep all he colour and crunch of the broccoli.


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