Broccoli cream soup with almonds

Name: Broccoli cream soup with almonds
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small onion; 500 g Broccoli; 1 TABLESPOON flaked almonds; 1 tablespoon (10 g) butter/margarine; 2 TEASPOONS Vegetable broth; 100 g Whipped cream; 7-10 Tbsp salt, pepper, sugar

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small onion
500 g Broccoli
1 TABLESPOON flaked almonds
1 tablespoon (10 g) butter/margarine
2 TEASPOONS Vegetable broth
100 g Whipped cream
7-10 Tbsp salt, pepper, sugar

Directions

1
Peel and finely chop the onion. Clean and wash the broccoli and cut into florets. Peel thick stems and dice them finely
2
Clean, wash and cut the sugar snap peas into narrow strips. Blanch sugar snap peas and frozen peas in boiling salted water for 1-2 minutes, drain and chill. Coarsely chop salad ve125 g chocolate coating and melt over a warm water bath. Let cool for about 5 minutes. Form the bottom of each half into a bag. For this, fold the straight side in the middle so that the edges overlap slightly. Press the seam together. Approx. 1 1⁄2 Pour tbsp. lentil filling into the dough bag. Press the open side firmly together. Grease the ring shape (26 cm Ø) and dust with flour, wash and drain.
3
Finely puree the soup. Stir in cream and bring to the boil. Season to taste with salt, pepper and sugar. Serve with broccoli florets and almonds