Broccoli and Almond Soup Recipe

This is an easy to prepare Broccoli and Almond Soup recipe. However, the preparation may take up a bit of your time. Don’t get worked up, the end result is worth the effort.

The following recipe is courtesy Chef Amit Chaudhary, CORNICHE restaurant in Bandra, Mumbai.

Broccoli florets

Broccoli and Almond Soup (Serves 1)

INGREDIENTS:

Broccoli Paste

Garlic

Onion

Celery

Butter

Cream

Salt

White Pepper Powder 01 gms

Fresh Oregano

Almond Paste

Parmesan Cheese

To make 200 gms Broccoli paste:

Blanched Broccoli

Garlic

Onion

Oregano

Butter

Cream

To make 200 gms Almond paste :

Almond

Cream

140 gms

To make 200 ml Veloute:

Butter

Refined Flour (Maida) 30 gms

Vegetable Stock

To make 200 ml Vegetable Stock:

Water

Carrots

Celery

Onions

Garlic

Black Pepper Corn

Bayleaf

Leeks

NOTE: Any other vegetables may be added as per the requirement.

Soak almonds in water overnight to soften them

METHOD:

1) To make the broccoli paste, blanch the broccoli and set aside. Now take butter in a pan, sauté the
onion and garlic till golden brown, add the broccoli, oregano and toss together. Now add the cream and
remove from the flame. Once it cools, make a fine paste.

2) Take the almonds and soak in water for about 30 minutes, remove from water and peel the skin. Now
take water in a pan and blanch the almonds till soft and finally make a paste by using cream to give it
texture.

3) To prepare the veloute, take butter in a pan and melt it. Once it melts, add the flour and cook. Avoid
cooking till it gets a colour.

4) On the side keep your vegetable stock ready by simmering all the ingredients in a pot till you get an
aroma and the stock is clear and without colour. Now add the cold stock to the warm butter and flour
mixture and blend well making sure that no lumps are formed.

5) Finally to prepare the soup, take the onion, garlic and celery chopped finely in a pan of melted butter
and cook till soft and tender. Now add the broccoli paste and oregano simmer it for some time then add
the almond paste to the mix. Add the veloute and cream and cook till the desired thickness is attained.

6) Finish it with salt and pepper for taste and serve in a soup bowl, garnish it with grated parmesan
cheese.

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THAI RED CURRY

This is a fool proof way recipe. You just can’t go wrong.

Ingredients:

2 tbsp Thai Red Curry Paste

2 Pakchoy leaves, torn

Half Red and Yellow Capsicum, diced

Broccoli florets, 1 cup

Oyster Mushrooms, torn, 1 cup

Zucchini, diced, 1 cup

Baby corn, diced, half cup

(Options) Boneless Chicken chunks, 1 cup

Coconut milk 400 ml or as accordingly to gravy required

Fish sauce, half tbsp.

Method:

Saute 2 tbsp Thai Red Curry Paste in 2 tbsp oil, for 1 minute. Add all the vegetables and (except Broccoli) chicken and sauté for another 30 odd seconds. Add the coconut milk. Let the milk simmer and wait till the vegetables are soft and ready to be eaten. Also check if the chicken is cooked.

Wash and steam the broccoli florets separately and add them directly into the milk, preferably when the other vegetables are half cooked. This is because the broccoli is already cooked, so adding them at the beginning itself will cause it to wilt.

Add half a tbsp. of Fish sauce for an added flavor.

Serve hot with rice and have your guests licking the spoon clean in no time!