broccoli and almond soup

By martha-2

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

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