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Almond Broccoli Soup with Garlic Crostini




April  23 2013, Tuesday Dinner 
(Modification to the recipe by Anar Mehta)

WHAT:
  • Olive oil
  • 1 Onion - chopped in small pieces
  • 1 Potato - chopped in small pieces
  • 1.5 Broccoli head - chopped in medium pieces 
  • 20 - 25 almonds - blanched 
  • 1 cup milk
  • 2 cups or more vegetable broth
  • 1 Tbsp. Balsamic vinegar
  • 1 Tbsp. chili vinegar 
  • 2 Tbsp. Fennel fronds ( optional)
  • Salt and Pepper per your taste
  • Some alfalfa sprout for garnish
  • french bread and garlic for crostini
HOW:
  • Heat little olive oil in pot at medium heat
  • Saute onion for 2-3 minutes
  • Add potato pieces and saute more for about 5-7 minutes
  • Add Broccoli pieces and saute for few more minites
  • Add 1/2 cup of veg. broth and let all vegetables cook till soften
  • Once done, let the mixture cool and then add half of almonds and blend to a puree
  • Add the blended mixture back in the pot on medium heat
  • Add rest of the veg. broth and 1 cup milk and boil 
  • Add salt, pepper, chili vinegar and balsamic vinegar and keep simmering for more 15 minutes to get desired consistency 
  • Remove from heat and pour in a bowl and garnish with alfalfa sprout and sliced almonds
  • Heat some slices of french bread and once done rub it with garlic and drizzle with olive oil
  • Enjoy




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