Recipe: Almond-Broccoli Soup

Almond-Broccoli Soup

3/4 cup condensed chicken broth
1 Tbs olive oil
1/2 cup chopped onion
2 cloves garlic, halved
4 cups coarsely chopped broccoli florets and tender stems (1 large bunch)
1/2 cup water
1 can (14 1/2 ounces) vegetable broth
1/2 cup slivered or blanched almonds, toasted, divided
2 Tbs lemon juice
1/2 Tbs hot pepper sauce
Salt, to taste
1/4 cup sour cream
2 Tbs sliced almonds, toasted


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

Amount Per Serving
Calories 307.00
% Daily Value
Total Fat 24.00g 37%
Trans Fatty Acids 0.00g
Cholesterol 0.00mg 0%
Sodium 767.00mg 32%
Carbohydrates 16.00g 5%
Dietary Fiber 7.00g 28%
Net Carbohydrates 9.00g
Protein 13.00g 26%

Source: Almond Board of California