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BROCCOLI AND ALMOND SOUP

In My Kitchen
by Annie Bell
I rate broccoli more highly for its flavor than its texture, and as such use it most in soups that capitalize on its aromatic sweetness.
Serves 6


Ingredients
• 1 lb broccoli
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• 1 Spanish onion, peeled, halved and sliced
• 1 celery heart, trimmed and sliced
• 1/2 cup flaked almonds
• 2 1/2 pints chicken stock
• 2/3 cup white wine
• sea salt, black pepper
• 6 tsp fromage frais (optional; you could also use sour cream)


Directions
Trim the broccoli stalks and finely slice them, then cut up the florets. Heat the butter and oil in a large saucepan over medium heat, add the onion, celery, broccoli stalks, and almonds, and sweat for 10 minutes, stirring occasionally, until softened and slightly colored. In the meantime, bring the stock to a boil in a small saucepan.

Add the wine to the vegetables and cook until it is syrupy and reduced. Add the broccoli florets and stir for a moment until they darken, then pour over the stock, which should come back to a boil almost instantly. Season the soup and simmer for 5 minutes, then puree it in a food processor. It should retain a slight texture, specked with the green of the broccoli.

Taste for seasoning and serve in warm bowls. Dollop a spoon of fromage frais (or sour cream) in the center of each bowl, if wished.