Method of Preparation :
Toast the almonds in a small fry pan until they become fragrant and turn a little brown. Remove from pan and reserve.
In a large heated soup pot, add the butter and when it gets hot, add the onion and cook for a few minutes. Add the garlic and continue cooking for a minute or two. Add the broccoli and cook for an additional 5 minutes.
Add the chicken stock and bring to a boil. As soon as it starts to boil, lower the heat, and simmer for 12 minutes or until the broccoli becomes fork tender.
Add the reserved almonds to the soup but reserve a few for garnishing at the end. Puree the soup with a hand blender, regular blender or food processor.
Taste and adjust seasoning with salt and pepper.
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