• 1/4 pounds broccoli (about 1 head)
  • 2 tablespoons cream
  • 1/4 ounces slivered almonds
  • Salt and freshly ground pepper


Peel the broccoli stems and chop them coarsely. Break up the flowerets. Boil a pot of salted water, just enough water to cover the broccoli, and add the broccoli. Cook until soft, around 10 minutes. Drain, reserving the water. Blend the broccoli with a bit of its water and put back into the pot. Add the cream, and as much water to make a dense soup. Put the almonds a mortar or pulverizer and pound into a paste. Add the paste to the soup, along with salt and freshly ground pepper. Heat and serve.

Serves 4

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Submitted 6/2/06.
Source: Culinary Traveller in Tuscany
Submitted By: l mandrake

Broccoli Soup