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Le Chaudron recipe
Velouté brocolis amandes
Broccoli soup with toasted almonds
⏱ 25 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)broccoli
1potato
1onion
1 L (4¼ cups)vegetable stock
30 g (1 oz)sliced almonds
1 tbspolive oil- 1 tbspalmond-based cream
1 pinchsalt and pepper
- 600 g (21 oz) broccoli
- 1 potato
- 1 onion
- 1 L (4¼ cups) vegetable stock
- 30 g (1 oz) sliced almonds
- 1 tbsp olive oil
- 1 tbsp almond-based cream
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the broccoli into medium florets, keeping some of the stems. Peel and dice the potato.
- Peel and thinly slice the onion. Heat the olive oil in a large pot over medium heat.
- Sweat the onion for 5 minutes until translucent, without browning.
- Add the broccoli and potato and pour in hot vegetable stock to cover.
- Bring to a simmer, cover and cook gently for 20 minutes until tender.
- Meanwhile, toast the sliced almonds in a dry skillet for 2 minutes, stirring often.
- Blend with an immersion blender and stir in the almond cream.
- Season, divide among 4 bowls and sprinkle generously with the toasted almonds.
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