in Soup Recipes

Broccoli cream soup with roasted almonds

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Ingredients for 4 servings:

  • 600 g broccoli
  • ¾ liter vegetable broth
  • ¼ liter cream
  • 20 g almond(s), flakes
  • 30 g butter
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the broccoli and separate the florets. Chop the stalks into large, even pieces. Bring the vegetable stock to a boil and cook the florets and stems in it. When the florets are al dente, remove a few of the florets from the stock with a slotted spoon and keep warm for garnishing. Continue cooking the rest of the broccoli until soft. Puree finely with a hand blender. Stir in the cream and season the soup with salt, pepper, and nutmeg. Heat the butter in a pan, add the flaked almonds, and toast them in the butter until golden brown. The soup is now ready to serve. As a garnish, we use the warm broccoli florets and sprinkle some toasted flaked almonds over them. Instead of fresh broccoli, you can also use frozen broccoli.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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