Almond Broccoli Soup

Almond Broccoli Soup Ingredients

3/4 c Condensed chicken broth	1/2 c Slivered almonds OR blanched
1 tb Olive oil	2 tb Lemon juice
1/2 c Chopped onion	1/2 tb Hot pepper sauce
2 Cloves garlic; halved	Salt; to taste
4 c Coarsely chopped broccoli	1/4 c Sour cream
1/2 c Water	2 tb Sliced almonds; toasted *
14 1/2 oz Vegetable broth

Instructions for Almond Broccoli Soup

Heat oil in 3-quart saucepan over medium heat. Add onion and garlic. Saute until onion is transparent and golden, about 10 minutes. Add broccoli, water and broths. Bring to simmering and cook just until broccoli is tender, about 10 minutes. Add broccoli mixture and slivered or blanched almonds to container of blender, filling up to the 4-cup capacity mark, or as manufacturer directs. Remove or open center of lid and begin blending at the lowest speed. Blend until almost smooth. Return to saucepan. Bring just to boiling over medium-low heat. Mix in lemon juice and pepper sauce. Season with salt. Ladle into bowls and add 1 tablespoon sour cream to each. Garnish with sliced almonds. Servings: 4 (1-cup) * To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven. (PER CUP PORTION : 307 Calories; 24 g Fat; 6 mg Cholesterol; 767 mg Sodium; 16 g Carbohydrate; 7 g Fiber; 13 g Protein.) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh on Apr 08, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Almond	Broccoli	Chicken Broth	Garlic
Lemon	Olive Oil	Onion	Salt
Sour cream

Soups Starters Almonds Sour cream Chicken Chicken Broth Cream Garlic Broccoli Olive oil Onion Lemon Lunch

for flavor and categorization

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