Broccoli Almond Soup With Lemon Butter Recipes

BROCOLLI ALMOND SOUP

Steps:

• In a pan add butter and saute the chopped garlic for a minute. Then add the chopped onion and fry till pinkish in colour.
• Add the washed and drained brocolli along with the stalks. Cut the stalks into small pieces for quick cooking. Stir for a minute and add 2 cups vegetable stock or water. Add a bay leaf. Cover and cook till done. Let cool
• Once the brocolli is cooled, remove the bay leaf. Puree this with a hand blender or blend it to a fine paste in a mixie.
• Transfer this puree into the same pan. Add in the milk and the seasonings. Let it come to a boil.
• Toast the almonds and cut them into fine strips. Put this slivered almonds into the soup and mix well.
• Serve hot, garnished with slivered almonds.

EASY LEMON AND GARLIC BROCCOLI

Steps:

• Place broccoli florets in a large skillet over medium heat. Stir 2 teaspoons lemon juice into water in a small bowl and pour the mixture into the skillet. Cover and steam until broccoli is bright green and tender, 10 to 15 minutes.
• While broccoli is steaming, melt butter in a small saucepan over medium-low heat and stir in garlic and salt; turn heat to low and let the garlic gently fry until golden brown, about 8 minutes. Drain water from cooked broccoli and return to skillet; sprinkle with 2 more teaspoons lemon juice and the butter and garlic mixture. Sprinkle broccoli with black pepper, toss to combine, and season with a bit more pepper if desired.

BROCCOLI WITH LEMON BUTTER SAUCE RECIPE

Steps:

• To prepare Broccoli With Lemon Butter Sauce Recipe, steam cook the broccoli till they are fork tender.
• Heat a pan with a little water. Add butter, chopped herbs, broccoli, black pepper, salt and lemon juice.
• Simmer for 2-3 minutes till the broccoli is well coated with the sauce. Switch off flame.
• Your simple yet flavourful Broccoli in lemon butter sauce recipe is ready to be served with Mexican Lime chicken and bread, or your favorite pasta.

BROCCOLI WITH LEMON ALMOND BUTTER

Steps:

• Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
• In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

BROCCOLI ALMOND SOUP RECIPE

Steps:

• Toast the almonds in a small fry pan until they become fragrant and turn a little brown. Remove from pan and reserve. Don't let them burn or you'll have to throw them out and start over. Nobody wants the taste of burnt almonds in their soup.
• In a large heated soup pot, add the butter and when it gets hot, add the onion and cook for a few minutes.
• Add the garlic and continue cooking for a minute or two. Add the broccoli and cook for an additional 5 minutes.
• Add the chicken stock and bring to a boil. As soon as it starts to boil, lower the heat, and simmer for 12 minutes or until the broccoli becomes fork tender.
• Add the reserved almonds to the soup but reserve a few for garnishing at the end. Puree the soup with a hand blender, regular blender or food processor.
• Taste and adjust seasoning with salt and pepper. If the soup is really hot, it will affect your ability to taste so you may have to let it cool down a little before adjusting the seasoning.
• If you are looking for even more richness (and calories) stir in the sour cream. You may even want to leave out the sour cream and serve it at the table so your guests can add it themselves if so inclined.

BROCCOLI ALMOND SOUP RECIPE BY KAMAL THAKKAR AT BETTERBUTTER

Steps:

• Prepare all the ingredients.
• Take olive oil in a pan. Add garlic and onions.
• After the onions becomes translucent, add broccoli and saute.
• Now Add salt and 1.5 cup water. And let it simmer for 5 minutes .
• After 5 mins you will see that broccoli has cooked. Now take it in another vessel, let it cool and then blend into a paste .
• Put this paste in the soup pan. And add one cup of water and milk mixed with cornflour.
• Now keep stirring for 2 mins add the pepper powder, roasted almond slivers, mix well and cook on a medium flame for another 1 minute.
• After the mixture thickens, add one cup of water. Now take in the bowl, garnish with almond slivers and blanched broccoli florets.

BROCCOLI WITH LEMON ALMOND BUTTER

Steps:

• Steam or boil broccoli until tender, approximately 4 to 8 minutes.
• Drain.
• In a small saucepan, melt butter over medium low heat, remove from heat.
• Stir in lemon juice. lemon zest, and almonds.
• Pour over hot broccoli, and serve.

BROCCOLI & ALMOND WITH LEMON BUTTER

Steps:

• Whilst broccoli is still hot from blanching,heat the butter and extra virgin olive oil in a pan until a light brown colour.(Using olive oil inhibits the burning of butter).
• Add roasted almond flakes and toss.
• Place blanched broccoli in pan.
• Pour over with juice of the lemon, and use seasonings to taste.
• Serve.

INSTANT POT BROCCOLI ALMOND SOUP

Steps:

• Place almonds in boiling hot water for 5 minutes. Then drain the water and pinch the almonds to remove the skin, it will come out easily. Set aside.
• Press the saute button on the Instant Pot. Once it displays hot, add the olive oil and then the chopped garlic and onion. Saute for 2 minutes until the onions soften.
• Then add the chopped celery, broccoli florets and blanched almonds. Toss to combine.
• Add 1.5 cups (12 oz) water, salt and close the lid. Before closing lid, make sure there's nothing stuck at the bottom of the pot so scrape if there's anything with your spatula.
• Press the manual or pressure cook button and cook on high pressure for 5 minutes. Let the pressure release naturally for 10 minutes and then quick release the remaining pressure.
• Open the pot and puree the soup using a hand blender or if using a regular blender like I did, wait for the soup to cool down for 10 to 15 minutes or so and then transfer the contents to the blender. Do not puree in a blender when the contents are super hot, it might blow up all over.Puree to a smooth consistency.
• Transfer the soup back to the pot (you don't need to do this if you used a hand blender obviously) and press the saute button.
• Add milk and stir. I used coconut milk here but you can use any milk of choice.
• Add additional 1 cup water (8 0z) water. This might seem a lot but the soup thickens as it cools so this much water is perfectly fine.
• Stir in black pepper and white pepper powder. Let the soup simmer for 2 to 3 minutes on saute.
• Serve the broccoli almond soup hot. You can squeeze some lemon juice if you want a tang. I did not add any.

SAUTEED BROCCOLI AND ALMONDS

Steps:

• Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
• In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

BROCCOLI WITH CREAMY ALMOND SAUCE

Steps:

• Blend almond butter, soy milk, garlic, ginger, lemon juice, ground mustard,and black pepper in a high powered blender until smooth and creamy. Heat 1/8 cup water in a large saute pan. Add broccoli and red pepper. Cover and cook for about 7 minutes,or until broccoli is tender, adding more water as needed. Stir in almond sauce. Sprinkle with toasted sesame seeds.

BROCCOLI ALMOND SOUP WITH LEMON BUTTER

Steps:

• Heat the oil in a 2 quart saucepan and saute the leeks for 5 minutes, until soft. Add the broccoli and potato and saute for a further 5 minutes. Stir in the almonds, thyme, bay leaf, and stock. Bring to a boil, cover, and simmer gently for 20 to 25 minutes. Meanwhile cream the butter, lemon zest, lemon juice, salt, and pepper. Form into a log and wrap in aluminum foil. Refrigerate for 20 minutes. Remove the bay leaf and puree the soup in a blender until smooth. Return to the pan, season, and stir in the lemon juice. Heat through. Remove lemon butter, and slice into 12 slices. Pour the soup into bowls and top with 2 slices of butter. Serve with crusty bread.