My thanks go out, as they often do, to Joanna Pruess and Lauren Braun for the original recipe.
---Enjoy
Broccoli Almond Soup
- Heat 6 tbs of chicken broth in a soup pot and saute' the onions until soft and translucent, about 5-6 minutes.
- Reserve 4 small florets of the broccoli for the garnish and add the rest of the broccoli to the onions and gently sweat the broccoli until it is soft.
- Transfer the mixture to either a blender or food processor and add the almonds. Puree or use your immersion blender in the soup pot and puree until smooth.
- Stir in the coriander, salt and white pepper to taste, and more broth if the soup is too thick. Simmer until heated through, ladle, garnish with a dollop of sour cream and broccoli floret and serve.
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TO BLANCH ALMONDS YOU WILL NEED
- Pot of water
- Raw unsalted almonds, skin on
- Paper towels
- Colander or strainer
- Bring small pot of water to a boil.
Place your raw almonds into the water.Let them boil for exactly one minute.Don't boil for any longer than 60 seconds or your almonds will start to soften.Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them.Blot the almonds dry with a paper towel. You'll notice that the skins will be slightly shriveled.Use your fingers to gently squeeze the almonds and loosen the skin from them. Be careful, if you squeeze too hard they'll shoot across the room.Once you remove the skins, let the almonds dry off completely. Discard the skins.Now the almonds are blanched and ready to use in your recipe.Thanks to Tori Avey for the blanched almonds.www.toriavey.co
1 lb broccoli, cut into florets 1 medium onion thinly sliced 2 ounces blanched almonds, toasted until lightly browned 4 cups reduced sodium chicken broth 1 1/2 teaspoons coriander Salt and white pepper to taste 4 tablespoons low fat sour cream or plain yogurt
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