BROCCOLI ALMOND SOUP WITH LEMON BUTTER

BROCCOLI ALMOND SOUP WITH LEMON BUTTER image

Number Of Ingredients 14

1 tablespoon olive oil
2 medium leeks, trimmed and sliced thin
1 lb broccoli, coarsely chopped
1 medium potato, coarsely chopped
¾ cup blanched almonds, toasted and finely ground
1 teaspoon chopped fresh thyme
1 bay leaf
5 ½ cups vegetable stock
1 tablespoon lemon juice
Lemon Butter
8 tablespoons unsalted butter, softened
2 teaspoons grated lemon zest
2 teaspoons lemon juice
salt and pepper

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.