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Broccoli-Almond Soup

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.


  • 1 pound broccoli, stems peeled, stems and crowns cut into small pieces
  • 4 tablespoons unsalted butter
  • 1 medium onion, thinly sliced
  • 2 ounces blanched almonds, toasted (about 6 tablespoons)
  • 1 1/2 ounces Glace de Poulet Gold® diluted in 2½ cups hot water
  • 1 1/2 teaspoons ground coriander
  • Salt and white pepper to taste
  • 2 tablespoons sour cream
  • 2 tablespoons half-and-half


  1. Steam or microwave the broccoli until it is completely tender. Reserve 4 small florets of cooked broccoli for a garnish.
  2. Meanwhile, melt the butter in a saucepan over medium heat and sauté the onion in the melted butter until golden brown, 5 to 6 minutes.
  3. Combine the 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.
  4. Return the mixture to the saucepan, stir in the remaining stock, coriander, salt and pepper, and heat the soup until hot, adding a little more water if it is too thick.
  5. Combine the sour cream and  half-and-half in a small bowl.  Ladle the soup into heated bowls, garnish with a dollop of the sour cream mixture and a broccoli floret, and serve.
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Classic French Stocks and Sauces