| Almond Broccoli Soup
3/4 cup of condensed chicken broth
1 tablespoon of olive oil
1/2 cup of chopped onion
2 Cloves garlic, halved
4 cups of coarsely chopped broccoli
1/2 cup of water
14 1/2 ounces of vegetable broth
1/2 cup of Slivered almonds or blanched almonds
2 tablespoons of lemon juice
1/2 tablespoon of hot pepper sauce
Salt, to taste
1/4 cup of sour cream
2 tablespoons Sliced almonds; toasted * |
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Heat oil in 3-quart saucepan over medium heat. Add onion and garlic. Sauté 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 (1-cup) * To toast almonds, spread in an ungreased baking pan. Place in 350ºF. oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.
(PER CUP PORTION : 307 Calories; 24 g Fat; 6 mg Cholesterol; 767 mg Sodium; 16 g Carbohydrate; 7 g Fiber; 13 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
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