Servings
4 s
Ingredients
- 3/4 cup Condensed chicken broth
- 1 tablespoon Olive oil
- 1/2 cup Chopped onion
- 2 Cloves garlic; halved
- 4 cups Coarsely chopped broccoli florets and tender stems; (1 large bunch)
- 1/2 cup Water
- 14 1/2 ounce Vegetable broth
- 1/2 cup Slivered almonds OR blanched and toasted *; divided
- 2 tablespoons Lemon juice
- 1/2 tablespoon Hot pepper sauce
- 1/4 cup Sour cream
- 2 tablespoons Sliced almonds; toasted *
Directions
- Heat oil in 3-quart saucepan over medium heat.
- Add onion and garlic.
- Saute until onion is transparent and golden, about 10 minutes.
- Add broccoli, water and broths.
- Bring to simmering and cook just until broccoli is tender, about 10 minutes.
- Add broccoli mixture and slivered or blanched almonds to container of blender, filling up to the 4-cup capacity mark, or as manufacturer directs.
- Remove or open center of lid and begin blending at the lowest speed.
- Blend until almost smooth.
- Return to saucepan.
- Bring just to boiling over medium-low heat.
- Mix in lemon juice and pepper sauce.
- Season with salt.
- Ladle into bowls and add 1 tablespoon sour cream to each.
- Garnish with sliced almonds.
- Servings: 4 (1-cup) * To toast almonds, spread in an ungreased baking pan.
- Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning.
- Note that almonds will continue to brown slightly after removing from oven.
- (PER CUP PORTION : 307 Calories; 24 g Fat; 6 mg Cholesterol; 767 mg Sodium; 16 g Carbohydrate; 7 g Fiber; 13 g Protein.
- ) See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh
- ucr.edu> on Apr 08, 1998