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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
 

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

Nutrition Facts

Nutrition (per serving): 307.00 calories, 24.00g total fat, 0.00g cholesterol, 767.00mg sodium, 16.00g carbohydrates, 7.00g fiber, 9g net carbs, 13.00g protein.

Percent daily values based on a 2000 calorie diet. Nutrition provided by the recipe author.

Recipe Type
Soup
Recipe Source

Source: Almond Board of California