2 heads of broccoli 2 Tbs. oil 1 onion, peeled and finely chopped 2 pts/1.1 ltr vegetable stock 2 Tbs. ground almonds 4 Tbs. double cream salt and freshly ground black pepper fresh grating of nutmeg extra double cream and toasted flaked almonds for decoration
Instructions
1) Separate broccoli heads from stalks. Break heads into florets and peel and chop stalks. Rinse and drain.
2) Heat oil in a pan and fry onion until softened, but not brown. Pour over vegetable stock and bring to the boil. Add broccoli and simmer, covered, until soft.
3) Puree smooth in a blender. Return to the pan and stir in ground almonds. Bring back to bubbling stir in cream, seasoning and nutmeg.
4) Pour into individual warmed bowls and decorate each with a swirl of cream and toasted almond flakes.
