Unbelievably Scrumptious Broccoli Buttermilk Soup with Toasted Almonds
Added by sbertrand | Sun 26 Jul 2009 @ 22:44
This is a lovely soup recipe that is exciting to eat. It is dead simple to make (but when you\'re eating it you\'d never believe that was the case)! It is simply amazing! If you cannot find buttermilk, feel free to use cream or even whole milk.
-2 tablespoons good quality olive oil
-1 onion, chopped
-1 clove of garlic, minced
-16 ounces (2 cups) organic chicken stock (or vegetable stock)
-half a pound broccoli (stems sliced and florets left whole)
-8 ounces (1 cup) sliced almonds, toasted*
-4 ounces (half cup) buttermilk
-salt and pepper to taste
-spread almonds on baking tray, and place in preheated oven at 350F for 10 minutes. Shake pan once during. Toast until light golden brown.
-In heavy saucepan, heat oil over medium heat. Cook onion and garlic until soft and wilted, about 5 minutes. Add stock and bring to a boil. Stir in broccoli stems and florets. Add toasted almonds. Cook until broccoli is tender, about 8 minutes.
-In food processor, purée broccoli mixture until velvety smooth.
-Return to pot and stir in buttermilk.
-Reheat gently. Add salt and pepper to taste.
-Garnish with extra florets and/or toasted almonds (optional)