Broccoli and Toasted Almond Soup
By Kraken on June 20, 2012
We eat a lot of soup in my house, all kinds, and year round. I think soup is the forgotten stepchild of the culinary world. Soup is easy to make, inexpensive, nutritious, filling and uses what's on hand. It's also a great way to add more vegetarian meals to your diet. Pair it with salad and bread and you have a wonderful meal.
Using homemade stock is best but stock from a can or a quality bullion cube (no MSG or frightening ingredients) works as well.
Broccoli and Toasted Almond Soup Adapted from Soup, Debra Mayhew
1C Toasted almonds
Enough olive oil to coat the bottom of your soup pot
1 Large onion sliced, any variety you like
3 Cloves garlic
4-5 C Uncooked Broccoli chopped into florets and stems cut into chunks---use the stems they won't hurt you!
1/2 tsp thyme fresh or dried
4C Stock Chicken or Veggie enough to cover your broccoli
Salt and pepper to taste
Preheat oven 350. Spread almonds on a flat tray and place in oven. Occasionally shake the tray and watch closely, almonds toast quickly. Remove from the oven once lightly browned and set aside.
In a large stock/soup pot, over medium high heat, saute onions and garlic until translucent and beginning to brown. Add thyme and cook for one minute. Add broccoli and saute for a few minutes. Add stock, lower heat to medium. Add almonds, salt & pepper and put the top on the pot and cook until broccoli is soft.
Remove from heat and let rest for a few minutes. Using a hand blender or in batches in a food processor, puree soup. Add cream.
That's it! Easy Peasy!