Best Broccoli Almond Soup With Lemon Butter Recipes

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.

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.

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.

ALMOND BROCCOLI STIR-FRY

Steps:

• In a nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes or until crisp-tender. Add garlic; stir-fry for 1 minute. Stir in the soy sauce, sugar and ginger; cook for 1-2 minutes or until sugar is dissolved. Sprinkle with lemon juice and almonds.

BROCCOLI WITH LEMON BUTTER SAUCE

Steps:

• In a large skillet, combine the butter, water, lemon juice, cayenne pepper, salt and pepper. Bring to a simmer over medium heat. Add the broccoli to the pan, stir to coat, and cover with a lid. Cook for 10 to 15 minutes over medium-low heat, stirring once, until broccoli is tender but still bright green. Serve warm, or refrigerate and serve cold.

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.