DescriptionFor this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple, yet unexpectedly sophisticated with a warm hint of coriander and white pepper.
|Glace de Poulet Gold®||4 1/2 ounces|
|Water, hot||60 fluid ounces|
|Broccoli, stems peeled, stems and crowns diced||3 pounds|
|Unsalted butter||6 ounces|
|Onions, sliced||1 pound|
|Blanched almonds||3 ounces|
|Ground coriander||1 1/2 tablespoons|
|Salt, to taste|
|White pepper, to taste|
|Sour cream||3 ounces|
|Half-and-half||3 fluid ounces|
- Add the Glace de Poulet Gold® to the hot water, stirring until it dissolves completely. Set aside.
- Steam the broccoli until it is tender. Reserve 12 small florets of cooked broccoli for a garnish.
- Meanwhile, melt the butter in a pot over medium heat and sauté the onion in the melted butter until golden brown, 5 to 6 minutes.
- Combine the broccoli, onion, and almonds in a food processor with about half of the diluted Glace de Poulet Gold®, and purée until completely smooth. (Purée in batches, if necessary.)
- Return the mixture to the pot, stir in the remaining stock, coriander, salt and pepper, and heat the soup until hot, adding a little more water if it is too thick.
- Combine the sour cream and half-and-half. Ladle the soup into heated bowls and serve it garnished with a dollop of the sour cream mixture and a broccoli floret.