Broccoli Almond Soup Recipe

Credit: iStock

Step by step instructions for a simple yet elegant dish, perfect for any time of year.

When the sprouting broccoli kicks in you’ll be glad you have this recipe on hand. It’s quick and easy to make, and always a winner at dinner parties!
 

Sauté:

¼ cup (60 mL) olive oil
1 bay leaf
3 cloves garlic, minced
1 large onion, chopped
 

Add:

2 bunches broccoli, chopped into small pieces
1 cup (250 mL) toasted sliced almonds (reserve a handful for garnish)
1 bunch green onions, chopped
6 cups (1.5 L) water to cover
Salt and pepper to taste
Cook until broccoli is tender.
Puree 2 cups (500 mL) of soup until smooth and return to the pot.
 

Stir in:

6 cups (1.5 L) dairy (choose light cream, milk, soy milk)
2 Tbsp. (30 mL) flour mixed with
½ cup (125 mL) of the above dairy to a smooth paste to thicken soup
 

Add:

1 bunch parsley, chopped fine (reserve a bit for garnish)
2 tsp. (10 mL) dried sweet basil
1 tsp. (5 mL) sweet marjoram
3 Tbsp. (45 mL) tamari soy sauce

Bring gently back to heat, and stir the soup as it thickens. Do not allow to boil, as the dairy will curdle. Reduce heat to simmer and cook for another 15 minutes. Serve garnished with Swiss or Gruyere cheese, chopped parsley and toasted sliced almonds.