“Smooth and satisfying, this tasty broccoli soup makes a special appetizer or terrific light lunch.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat up a large saucepan on the 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.
  2. Then add the potatoes, white wine and broth. Bring to the boil and simmer for 5 minutes.
  3. Chop 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.
  4. Add the cream and half of the almonds, together with the parsley.
  5. Remove 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.

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