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Le Chaudron recipe
Velouté brocoli amande
Broccoli almond soup
⏱ 30 minServes 4Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1broccoli, cut into florets
80 g (3 oz)almond flour
1onion, sliced
800 ml (3⅓ cups)vegetable stock
100 ml (½ cup)almond cream- 30 g (1 oz)sliced almonds
- 1 broccoli, cut into florets
- 80 g (3 oz) almond flour
- 1 onion, sliced
- 800 ml (3⅓ cups) vegetable stock
- 100 ml (½ cup) almond cream
- 30 g (1 oz) sliced almonds
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
- Cook the onion for 5 minutes until translucent.
- Add the broccoli and stock and simmer for 15 minutes.
- Add the almond flour and blend until perfectly smooth.
- Stir in the almond cream.
- Toast the sliced almonds in a dry skillet for 3 minutes.
- Serve hot topped with the almonds.
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