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BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP


BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP

BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP


I find all kind of cold soups very appealing when in summer, don't you feel the same? They are healthy, refreshing and quite a good saciating dish. That's why I love testing and trying different combinations or original versions of classics like gazpacho, Vichyssoise...

In fact, any vegetable soup that we prepare in fall and winter are suitable to be chilled, and they are yummy. We should now be ideallly using seasonal vegetables to get the best flavours, plus there's a wide range available now. 


BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP


If you haven't tasted broccolini or bimi before I strongly recommend you give it a try, it is really good and healthy. It grows throughout the year so there's the advantage that you'll find it at any time. 
The bimi is from the broccoli family, it actually is a hybrid between it and some kind of Chinese cabbage, therefore it also has the same health benefits thanks to its high amount of fiber, vitamin C, antioxidants... and a large etc.

As always when I make a soup wether it is  or warm I prefer to sauté the veggies or cook them in the oven, the flavour is much better and intense. 

So here's the recipe!


BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP

BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP



BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP

INGREDIENTS:



  • 1 small batch of broccolinis 
  • 50 gr. ground almond  
  • 1 medium potato, cooked
  • 1/2 spring onion
  • 1 celery stalk
  • 1 garlic clove
  • 100 ml rice cream or almond milk 
  • 500 ml cold water 
  • 1 tsp. dry rosemary 
  • Extra virgin olive oil 
  • Salt and ground green pepper
BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP

BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP



ELABORATION:


  1. Cook the potato.
  2. Cut the broccolini into small pieces, also the spring onion, celery and garlic.
  3. Put in a pan with olive oil, add the rosemary, salt, pepper and sauté for about 5-7 minutes, or until you see it's cooked.
  4. Ground the almonds if they are not already.
  5. Pour all the veggies in the Thermomix or food processor and add the potato. Mash at high speed until you get a thin purée. 
  6. Add the almond and blend as well.
  7. Add the water and mix it all. Taste and add more salt and pepper if you like. 
  8. At last, add some olive oil while you continue mixing so it emulsifies.
  9. Keep in a glass bottle or container in the fridge and serve when it is cold.

BROCCOLINI, ALMOND AND ROSEMARY CHILLED SOUP

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