(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
Comments
Post a Comment