Preheat the oven to 180 degrees. Arrange the ground almonds on a baking sheet and place in the oven for 10 minutes to toast (watch out! they burn quickly, keep an eye on them!)
Remove the almonds from the oven and set aside 1/4 of the almonds for garnish.
Cut the broccoli into small pieces and steam for 7 minutes, until soft.
Blend the toasted almonds, broccoli, milk, and part of the chicken broth until smooth.
Heat a pot over medium heat, add the soup, and incorporate the chicken broth. Season and cook until the desired consistency is achieved.
Serve the soup in deep plates and sprinkle with the reserved almonds.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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