Ingredients

2 tablespoon butter

1onion roughly chopped

1 lb. broccoli cut into florets stem sliced

 Ground almonds three and three froths

Vegetable or chicken stock

One and one forks cup milk

Salt and pepper

1 tablespoon butter

6 tablespoon plain yogurt

3 tablespoon slivered almonds 

Method

Heat the butter in a saucepan add the onion and fry gently for 5 minutes until just begin to soften. Stir in the broccoli until coated in the butter and then add the ground almonds, stock and a little salt and pepper. Bring to the boil then cover and simmer for 10 minutes until the broccoli is just tender and still bright green.

Allow to cook slightly, then puree in batches in a blender or food processor until they speckled with green. Pour the puree back into the saucepan and stir in the milk. Reheat then taste and adjust the seasoning if needed. Heat 1 tablespoon butter in a skillet add the almonds and fry for a few minutes staring until golden. Ladle the soup in the bowls drizzle a spoonful of yogurt over each bowl then sprinkle with almonds.

For broccoli and stirlon soup

Omit the ground almonds and cook as above adding 4 oz de – rined and crumbled . Stirlon cheese when reheating the soup.  

Stir until melted then ladle into bowls and sprinkle with a little extra cheese and some coarsely crushed black pepper .

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