"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Broccoli and Almond Soup Recipe

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This recipe for Broccoli and Almond Soup, by , is from What's Cookin' ?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maxine Newton


1 Tbsp olive oil
2 medium leeks, trimmed and thinly sliced
Garlic or 2 small sweet onions
1 lb broccoli, coarsely chopped - 2 bunches
1 medium potato, peeled and coarsely chopped
cup blanched almonds, toasted and finely ground
1 tsp chopped fresh thyme
10 cups water and 5 cubes chicken stock
1 Tbsp lemon juice
Freshly ground pepper

1. Heat oil in a 2-quart saucepan and cook leeks and garlic (or onions) for 5 minutes, until soft.
2. Add broccoli and potato and cook for 5 more minutes.
3. Stir in almonds, thyme, water, and chicken stock cubes.
4. Bring to a boil, cover and simmer gently until tender, about 20 to 25 minutes.
5. Puree soup in blender until smooth.
6. Return to saucepan, stir in lemon juice, season with salt and pepper. Heat through.

Number Of Servings:
Number Of Servings:
8 cups




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