Filter
Reset
Sort ByRelevance
Julia3
Broccoli-almond soup with roquefort and almond crunch
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 160ºC.
-
Boil the broccoli with the almonds in the vegetable stock until soft and tender.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
10 minAppetizerfresh basil, tuna pieces in oil, mayonnaise, Cherry tomatoes, capers, extra virgin olive oil, smoked chicken fillet strips,chicken tonato with cherry tomatoes -
20 minSmall dishanchovy fillet, lemon juice, mayonnaise, garlic, protein, green asparagus, White bread, bread-crumbs, sunflower oil,deep-fried green asparagus with dip -
40 minAppetizerunsalted butter, fresh chives, 3 years old, wheat flour, Full Milk, medium sized egg, salt,cheese soufflé -
20 minAppetizervine tomato, avocado, cucumber, asparagus tips, fresh chives, mayonnaise, Tabasco, lamb's lettuce,stuffed tomatoes
Nutrition
485Calories
Sodium0% DV3.1g
Fat62% DV40g
Protein34% DV17g
Carbs4% DV11g
Fiber24% DV6g
Loved it