This soup is delicious and cheap. Broccoli and apples aren’t two foods that you would expect to find together in a soup, or in anything for that matter. But this soup? It’s sublime. The result is a creamy, full bodied broccoli soup!
– 1 Tbsp olive oil
– 1 Tbsp butter
– 1 medium onion, generally cleaved
– 2 medium apples, cored, cut into vast chunks
– 1 medium group of broccoli, woody closures of stems uprooted, stems and florets generally slashed
– 1 quart chicken stock or vegetable stock
– Relish of one lemon
– 1/2 tsp genuine salt
– 1/2 tsp crisp black pepper
– 1/2 cup chop almonds
Step 1: In substantial stock pot, warm the oil and butter over medium warmth, and include the onion. Cook, blending at times, for 1-2 minutes, until the onion is translucent.
Step 2: Mix in the apples and broccoli, and cook for 1 minute.
Step 3: Include the stock, and heat the soup to the point of boiling.
Step 4: Bring down the warmth to stew, cover the pot, and cook for 20 minutes or until the broccoli stems are delicate when penetrated with a blade.
Step 5: Mix in the lemon pizzazz, salt and pepper. Expel the pot from warmth and put aside for 5 minutes.
Step 6: In a dry nonstick skillet, toast the almonds over low warmth, shaking the container habitually, for 3-4 minutes until the nuts are daintily toasted and radiate a charming smell.
Step 7: Utilizing a submersion blender, purée the soup in the pot or purée in bunches in a food processor and return the soup to the pot.
Step 8: Taste, and alter flavoring with salt and pepper, to taste.
Step 9: Serve hot, finished with the toasted almonds, or chill for a few hours and serve frosty.
Enjoy the Broccoli Apple Soup with your family.