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Julia3
Broccoli-almond soup with roquefort and almond crunch
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Ingredients
Directions
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Preheat the oven to 160ºC.
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Boil the broccoli with the almonds in the vegetable stock until soft and tender.
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In the meantime, mix the almond shavings with the honey and a pinch of salt. Spread over the baking sheet, press gently and bake in the oven in about 10 minutes until golden brown.
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Add the roquefort to the soup, let it melt for 1 minute and then puree the whole into a smooth mixture. Season with salt and pepper.
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Pour the soup into mugs or bowls and scoop 1 tablespoon of crème fraîche in the middle of each mug. Drizzle the soup with some olive oil and sprinkle with the almond crunch.
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Nutrition
485Calories
Sodium0% DV3.1g
Fat62% DV40g
Protein34% DV17g
Carbs4% DV11g
Fiber24% DV6g
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