1/3 cups blanched almonds, ground
6 cups broccoli florets
2 1/2 cups plain nondairy milk (such as soy milk or rice milk)
Salt and pepper
Preheat the oven to 350 degrees.
Spread the ground almonds in a thin, even layer on a dry baking sheet and toast them in the oven for 8 to 10 minutes, until just golden. Watch closely so they do not burn. Reserve 4 teaspoons of the toasted ground almonds for a garnish, and set the remainder aside.
Steam the broccoli until tender. In batches, combine the cooked broccoli, the remaining toasted ground almonds, and the milk in a blender. Process each batch until completely smooth. Pour the blended soup into a large saucepan and continue processing the rest of the coup in a similar fashion.
Warm the soup over medium heat, stirring often until hot. Do not boil. Season with salt and pepper to taste. Sprinkle each serving with some of the reserved toasted ground almonds. Makes 5 cups.
"The Vegan Sourcebook" by Joanne Stepaniak
Thursday, September 27, 2001
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