1 large or 2 small potatoes, peeled, cut into pieces
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) butter
6 cups (1.5 litres) chicken broth
Salt and pepper
3 cups (750 ml) broccoli florets
1/2 cup (125 ml) sliced almonds, toasted
In a saucepan, sauté the vegetables (except for the broccoli) in the oil and butter for about 10 minutes over low heat.
Add the broth and simmer for 25 minutes. 5 to 7 minutes before the end of cooking, add the broccoli florets. In a blender, purée the soup until smooth. Season with salt and pepper. Garnish with toasted almonds. Serve hot.
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