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Source: America's Favorite Food Associations

Almond-Broccoli Soup
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Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, halved
4 cups coarsely chopped broccoli florets, and tender stems (1large bunch)
1/2 cup water
1 can (14 1/2 ounces) vegetable broth
1/2 cup blanched slivered almonds, toasted, divided
2 tablespoons lemon juice
1/2 tablespoon hot pepper sauce
to taste salt
1/4 cup sour cream
2 tablespoons almonds, toasted

Heat oil in 3-quart saucepan over medium heat. Add onion and garlic. Saute until onion is transparent and golden, about 10 minutes. Add broccoli, water and broths. Bring to simmering and cook just until broccoli is tender, about 10 minutes. Add broccoli mixture and slivered or blanched almonds to container of blender, filling up to the 4-cup capacity mark, or as manufacturer directs. Remove or open center of lid and begin blending at the lowest speed. Blend until almost smooth. Return to saucepan. Bring just to boiling over medium-low heat. Mix in lemon juice and pepper sauce. Season with salt. Ladle into bowls and add 1 tablespoon sour cream to each. Garnish with sliced almonds.

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