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Broccoli-Almond Soup
 
  Adapted from More Than Gourmet
 
For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It’s simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.
Servings: 4
Ingredients: 
1 lb broccoli, large stalks peeled, and cut into small pieces
4 tbs unsalted butter
1 medium onion, thinly sliced
2 oz blanched almonds, toasted
11/2 oz Glace de Poulet Gold® + 21/2 cup hot water to reconstitute ***
11/2 tsp ground coriander
salt and white pepper to taste
2 tbs each sour cream and light cream (optional)
    1. Steam or microwave broccoli until completely tender. Reserve 4 small florets of cooked broccoli for garnish.
    2. Melt butter in a saucepan over medium heat and sauté onion until golden brown, 5 to 6 minutes.
    3. Combine broccoli, onion, and almonds in an electric blender or food processor with about half of the diluted Glace de Poulet Gold® and purée until completely smooth.
    4. Return mixture to saucepan, stir in remaining stock, coriander, salt and pepper, and heat until hot, adding a little more water if soup is too thick.
    5. Combine sour and light creams. Ladle soup into heated bowls, garnish with a dollop of cream and a broccoli floret, and serve.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
 


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