Broccoli Almond Soup

조리 순서

1. 
   1

   Trim any tough parts from 30 g of broccoli and separate it into small, bite-sized florets.

2. 
   2

   Peel 70 g of potato and slice it thinly. Thinly slice 10 g of onion as well.

3. 
   3

   Place 12 g of almonds, about 10 whole almonds, in a dry frying pan.

4. 
   4

   Heat 5 g of olive oil in a pot. Add 10 g of onion and sauté until translucent. Add 70 g of potato and cook for about 2 more minutes.

5. 
   5

   Add 30 g of broccoli and the toasted almonds. Sauté together over medium heat for about 3 minutes.

6. 
   6

   Pour in 200 ml of water and bring to a boil. Reduce to medium-low heat and simmer for about 10–12 minutes, or until the potato is completely tender. Transfer the mixture to a blender and blend until smooth.

7. 
   7

   Pour the blended soup back into the pot and add 100 ml of milk. Stir well and gently bring to a simmer over low heat. Season with 1 g of salt and 0.2 g of black pepper, then serve.