Broccoli-Almond Soup
Broccoli-Almond Soup
Description
For 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.Ingredients
Yield
12 servings
| 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 |
Methods/steps
- 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.
