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Home > Recipes > With Classic Roasted Chicken Stock
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Broccoli-Almond Soup
Serves 4
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For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.
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Ingredients:
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- 1 lb. (454 g) broccoli, large stalks peeled, and cut into small pieces
- 4 T. (60 mL) unsalted butter
- 1 medium onion, thinly sliced
- 2 oz. (60 g) blanched almonds, toasted
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- 1½ oz. (45 g) Glace de
Poulet Gold® + 2½ c. (625 mL) hot water
- 1½ t. (7.5 mL) ground coriander
- Salt and white pepper to taste
- 2 T. (30 mL) each sour cream and light cream (optional)
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Steam or microwave broccoli until completely tender. Reserve 4 small florets of cooked broccoli for garnish. Meanwhile, melt butter in a saucepan over medium heat and sauté onion until golden brown, 5 to 6 minutes. Combine broccoli, onion, and almonds in an electric blender or food processor with about half of the diluted
Glace de Poulet Gold®, and purée until completely smooth. Return mixture to saucepan, stir in remaining stock, coriander, salt and pepper, and heat until hot, adding a little more water if soup is too thick. Combine sour and light creams. Ladle soup into heated bowls, garnish with a dollop of cream and a broccoli floret, and serve.
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