broccoli and almond soup
By martha-2
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Ingredients
- 1 ounce butter
- 2 garlic cloves, crushed
- 1 onion, diced
- 8 ounces potatoes, peeled and diced
- 5 tablespoons white wine
- 3 cups vegetable broth
- 2 heads broccoli
- 1 pinch black pepper
- 2/3 cup heavy cream
- 3 ounces sliced almonds, toasted
- 1 ounce parsley, finely chopped
- salt and pepper
- Directions
- 1 Heat up a large saucepan on the
Details
Adapted from recipezaar.com
Preparation
Step 1
stove and add the butter, once foaming add the chopped garlic and onion and fry gently for 2-3 minutes, until softened but not browned.
2Then add the potatoes, white wine and broth. Bring to the boil and simmer for 5 minutes.
3Chop the broccoli up into small pieces and add to the pan. Continue to cook for a further 6-8 minutes, until the vegetables are soft.
4Add the cream and half of the almonds, together with the parsley.
5Remove from the heat and leave to cool slightly. Blend in a food processor until smooth, and then return the soup to the pan and season to taste with salt and freshly ground black pepper
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