Search This Blog

Thursday, December 23, 2010

Broccoli Soup with Almonds

1 1/2 pound broccoli, chopped
1 med. onion, chopped
1 large stalk celery, chopped
1 apple peeled and diced
2 Tbl butter  or ghee
1/2 cup almonds
1 tsp drilled dill
1/2 tsp dried basil
1/4 tsp dried thyme
salt and pepper
3 Tbl rice flour
1/2 lemon, juiced
1 cup unsweetened almond milk
chopped almonds to garnish.

Put all veges in to a large pot and add enough water to cover.  Bring to a boil, cover, and simmer over low heat for 5 min.  Remove with a slotted spoon, 3/4 cup smaller florets and set them aside for garnish.  Cover and continue to cook until quite tender.  Remove from heat

Place almonds in blender and process until finely ground.  Remove veges with a slotted spoons and add to processor and whirl together with almonds.  Add pured mix back to broth.  Sir and season.  Add juice of lemon, almond milk and reserved broccoli pieces.  Simmer just until heated.  Garnish with chopped almonds.

Dissolve flour in just enough water to make a thin paste.  Add the chopped almonds for garnish.

No comments:

Post a Comment