and Almond Soup
The creaminess of the toasted almonds combines perfectly
with the slight bitterness of the taste of the broccoli.
1) Preheat the oven to 300 degrees Farenheit. Spread the
ground almonds evenly on a cookie sheet and toast in the oven for about
30 minutes, or until just golden. Reserve 1/4 of the almonds and set aside
for the garnish.
1/2 cup ground almonds
2) In a saucepan mix the water, vegetable stock and dry milk and heat
4 cubes boullion
3 3/4 cups fresh vegetable
stock or water
1/2 package non-fat dry milk (45 g)
salt and freshly ground
3) Cut the broccoli into small florets and parboil in water 6-7 minutes
or until bright green and tender.
3 lb broccoli3) Place the remaining toasted almonds, broccoli, stock
or water and milk in a blender and blend until smooth. Season to taste.
4) Reheat the soup and serve
sprinkled with the reserved toasted almonds.