Broccoli-almond soup with roquefort and almond crunch

Name: broccoli-almond soup with roquefort and almond crunch
Total time: 20 min
Yield: 4
Ingredients: 500 gram Broccoli; 100 gram almond; 750 milliliters vegetable stock; 50 gram almond shavings; 1 tablespoon honey; 100 gram Roquefort; 100 gram gorgonzola; 4 tablespoon creme fraiche; 2 tablespoon olive oil

Ingredients

500 gram Broccoli
100 gram almond
750 milliliters vegetable stock
50 gram almond shavings
1 tablespoon honey

100 gram Roquefort
100 gram gorgonzola
4 tablespoon creme fraiche
2 tablespoon olive oil

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.