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Almond-Broccoli Soup 3/4 cup condensed chicken broth 1 Tbs olive oil 1/2 cup chopped onion 2 cloves garlic, halved 4 cups coarsely chopped broccoli   florets and tender stems (1 large   bunch) 1/2 cup water 1 can (14 1/2 ounces) vegetable   broth 1/2 cup slivered or blanched   almonds, toasted, divided 2 Tbs lemon juice 1/2 Tbs hot pepper sauce Salt, to taste 1/4 cup sour cream 2 Tbs sliced almonds, toasted Directions 1 Heat oil in 3-quart saucepan over medium heat. Add    onion and garlic. Saute until onion is transparent and golden, about    10 minutes. 2 Add broccoli, water and broths. Bring to simmering and    cook just until broccoli is tender, about 10 minutes. 3 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

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at the lowest speed. Blend until almost smooth. Return to saucepan. 4 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.