1 onion, finely chopped

2 stalks celery, chopped

1 zucchini, cut into pieces

1 carrot, cut into pieces

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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