Broccoli & Almond Soup | Restaurant Style Cream of Broccoli Soup
Here’s a small twist to the very popular Cream of Broccoli Soup – that is present on almost every restaurant-menu. This soup has a kick of protein added to it with almonds.
It is a very healthy and comforting soup made from broccoli and flavoured with garlic and almonds. This is a mildly flavoured soup that tastes amazing with the addition of just salt and pepper. Almonds not only adds to the nutritional value, but they also give a creamy and nutty texture to the soup. Also, Addition of milk makes this soup creamy and filling, without requiring to add any cream to it.
Points to be kept in mind while preparing Restaurant Style Cream of Broccoli Soup :
- Once you transfer blended mixture to the pan again, then reheat on a low to medium flame. Do not boil the soup.
- If, after adding milk, you will boil the soup, chances are that the soup will curdle.
Do have a look at our other Soups & Appetizers recipes, like –
Spinach Soup
Roasted Carrot Soup
Sweet Corn Soup
Minestrone Soup
Crispy Baked Cheese Sticks
Baked Nutty Beetroot Tikkis
Spinach Cheese Balls
Broccoli & Almond Soup
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Ingredients (1 cup = 240 ml)
- 200-250 grams broccoli about 1 cup chopped broccoli florets
- 10-12 almonds
- 2 tablespoon butter
- 1 green chilli cut into 2 pieces
- 1 medium sized onion chopped
- 2-3 garlic cloves chopped
- 1 tablespoon maida
- 1 cup water
- 1 cup warm milk
- ¼ teaspoon pepper powder adjust as per taste
- salt to taste
Instructions
Preparing Broccoli
- Wash and chop broccoli. Combine water and a pinch of salt in a bowl and soak broccoli florets in it for about 5-10 minutes. Drain and set aside.
For the Almond Paste
- Combine water and almonds in a microwave safe bowl. Microwave for about 1.30 -2 minutes. Remove with a slotted spoon and peel off their skin.
- Take them in a mixer/blender jar and blend to a smooth paste adding about 1-2 tablespoon water. Keep aside.
Preparing Soup
- Heat butter in a pan. Add green chilli, finely chopped onion and garlic. Saute until onions turn transparent.
- Now add broccoli florets and cook for 3-4 minutes. Then add maida and saute for a minute.
- Add water and salt and simmer for 2-3 minutes, stirring in-between.
- Remove from flame and let the mixture cool down. Remove the chilli pieces from it, so that they don’t get crushed while blending.
- Once it cools down, transfer to a mixer/blender jar and blend to a smooth puree.
- Transfer to the pan and again reheat the soup on a low to medium flame.
- Add warm milk and almond paste. Mix well and cook for 2-3 minutes. Now add pepper powder and at this stage, adjust the salt level. Simmer for about 1-2 minutes. Do not bring to a boil. Switch off the flame.
- Serve Broccoli and Almond Soup hot with Pasta or Garlic Bread.
Video
Notes
- Once you transfer blended mixture to the pan again, then reheat on a low to medium flame. Do no boil the soup.
- If, after adding milk, you will boil the soup, chances are that the soup will curdle.
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