Broccoli and almond soup

Soupe aux amandes aux brocolis

hey guys welcome back  to my blog page . hope you enjoyed my last recipe . to i have for you soupe aux amandes aux brocolis . 

PORTION 4
INGREDIENTS                                                QUANTITY
Blanched almonds                                 50gm
Butter                                                     20gm
Onion, finely chopped                            30gm
Garlic, finely minced                                  5gm
Vegetable stock                                         1lit
Broccoli                                                    500gm
Salt and freshly ground white pepper, to taste
Sour cream                                           20ml
METHOD
Toast the almonds in a small fry pan until they become fragrant and turn a little brown. Remove from pan and reserve. Don't let them burn or you'll have to throw them out and start over. Nobody wants the taste of burnt almonds in their soup.
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 brocolli 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. If the soup is really hot, it will affect your ability to taste so you may have to let it cool down a little before adjusting the seasoning.
If you are looking for even more richness (and calories) stir in the half and half or sour cream. You may even want to leave out the sour cream and serve it at the table so your guests can add it themselves if so inclined.
do try let me know your your view till then byee :D

Comments

Post a Comment

Popular posts from this blog

begun bhaja

Image
  BEGUN BHAJA hello there . welcome to my blog . hope your are enjoying my updates . today i have for begun bhaja . which is a side dish made with eggplants , and its . severed with fried red chillies   Medium sized Begun/Aubergine/brinjal - 1 no  (the one we use for baingan bharta) Turmeric powder - 1/2 tsp Red chilli powder - 1 tsp  Salt - as needed Sugar - a pinch gram flour-2-3 tsp Mustard oil - for deepfrying dry red chillies -3-4 no (to sever along) Wash and cut the eggplant in thick slices of 1 inch each. Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes. Fry the slices in mustard oil till they are golden brown and crispy. Deep fry the whole dry red chillies and place it on top of the fried eg...
Read more

Dail tove

Image
Dail tove  it is a quintessential Konkani style Dal made in almost every Konkani  household without fail and savoured with a lot of passion  and love  Dail Tove Serves 3 You Need: 1 cup toor dal (split pigeon peas) 1 button size ball of soft Hing (asafoetida) 3 green chillies slit (adjust the number as per taste) salt to taste For the tempering/seasoning/tadka: 1/4 tsp mustard 2 dry red chillies 1 sprig of curry leaves (kadipatta) 2 tsp oil (coconut oil preferably) Garnishing (optional) 2 tsp chopped coriander leaves Method: 1. Wash the Toor dal well and pressure cook with sufficient water & 2 green chillies for about 15 minutes (on a slow flame). Turn off, wait for the whistle (weight) to turn loose, remove and churn the dal using a blender or food processor. Add a little water to adjust the consistency 2. Place the dal back on the fire, add salt to taste and the hing dissolved in a little water. Bring the dal to a boil 3...
Read more

prawns fry

Image
Prawns fry 1 cup panko crumbs 2 eggs, beaten 1 teaspoon paprika 1 pound medium shrimp, peeled (tails left on) and deveined 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 quart vegetable oil for frying 1 cup all-purpose flour Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.
Read more