Broccoli Almond Soup With Lemon Butter Recipes

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.

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.

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.

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.

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.