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
-
15 minAppetizeroil, onion, garlic, Red pepper, Spinach, chicken stock tablets, coconut milk, fresh coriander, Japanese soy sauce, Thai fish sauce,oriental spinach soup with coconut milk -
30 minAppetizermix for peppers and zucchini from the oven, traditional olive oil, zucchini, pine nuts, arugula, Parmesan cheese,roasted zucchini carpaccio -
35 minAppetizercream cheese natural, fresh chives, chives, shrimp, smoked salmon, cherry / Christmas, lamb's lettuce, arugula, creme fraiche, horseradish paste, honey, White wine,timbaaltje of salmon, shrimp and cream cheese -
20 minLunchwhite asparagus, creme fraiche, goat cheese, Italian spices, lasagne sheets, cooked leg ham, ham, chives,mini lasagna with asparagus, ham and goat cheese
Nutrition
485Calories
Sodium0% DV3.1g
Fat62% DV40g
Protein34% DV17g
Carbs4% DV11g
Fiber24% DV6g
Loved it