I’d tasted this soup at Fusion 9 in Chennai and with the first mouthful I fell in love – with the soup that is. It’s light but creamy texture had me singing… Since I’m a sucker for innovative ways of cooking broccoli, I simply HAD to try this one out. Here’s my version of the soup:
You will need
Broccoli – a small one, chopped into medium sized pieces
Almonds – 1/2 a cup
White sauce – 2 tablespoons (Heat 1tbsp butter over a low flame, stir in 1 tbsp flour and lightly brown it, take it off the flame and add a cup of milk. Stir to remove lumps and until the mixture is blended. This makes a cup of white sauce which you can store in the fridge and use later on too)
Milk – 1/2 cup, skim
Salt to taste
Parmesan cheese – to garnish
Blanch the broccoli and almonds together, I micro-waved it for 5 mins. Remove the almond skin if you like but I let it be because it’s got the extra nutrition, plus I like my soups to have that coarse, rustic texture and not smooth and pretentious!
Now blend these two to form a smooth paste and add milk to thin it down. Heat this on a low flame and stir in the white sauce. Note: You can completely skip the white sauce and just add more milk for a healthier version. Add salt as required. Sprinkle some freshly ground pepper. Garnish with Parmesan cheese just before serving and you’re ready to go!