Broccoli Almond Soup With Lemon Butter Recipes

BROCCOLI & ALMOND WITH LEMON BUTTER

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.

BROCCOLI WITH LEMON BUTTER

Steps:

• Steam broccoli until crisp-tender. (When using frozen broccoli, just put the broccoli in a bowl with about 2 T. water. Cover and microwave for about 5 minutes.) Drain and set aside.
• Combine melted butter with the rest of the ingredients.
• Toss with broccoli and serve hot.

BROCCOLI WITH LEMON ALMOND BUTTER

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 almond extract, lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.

BROCCOLI WITH LEMON ALMOND BUTTER

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.

BROCCOLI WITH LEMON GARLIC ALMOND BUTTER

Steps:

• Steam or boil broccoli until tender, about 8 minutes and drain.
• In a small saucepan, melt butter over medium low heat and add garlic.
• Remove from heat and let steep for about 5 minutes.
• Remove garlic, if desired, then stir in almonds and place over low heat again.
• Add lemon juice and zest and pour over hot broccoli.

BROCCOLI ALMOND SOUP WITH LEMON BUTTER

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.