Cream of broccoli and toasted almond soup

posted by Kay Dekker <>


Easy. Takes <1 hour.

Take ye:

  • 3 large heads broccoli
  • 3 good vegetable stock cubes or powder
  • 1 rounded tbs grainy French mustard
  • 1 tsp toasted sesame oil (or other good nutty oil)
  • 1/2 tsp (scant) powdered mace
  • 1 pt milk
  • 1 oz butter
  • 1 small handful peeled blanched and split almonds.

Trim the broccoli. Cut into small chunks and steam or boil in a very little water until tender. Reduce to a rough puree. Put in a pan with the remaining ingredients except the almonds and simmer gently for the flavours to incorporate. Adjust thickness with water or milk, adjust seasoning.

Spread the flaked almonds on kitchen foil and grill until mid-brown.

Ladle soup into bowls and garnish with toasted almonds.

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