Almonds blanched and peeled
Broccoli cut into florets
Crushed black peppercorns
Almonds,blanched and peeled
Heat one cup milk in a deep non-stick pan. Add the soup cubes and allow them to dissolve. Add the almonds and cook for 3-5 minutes. Add broccoli and continue to cook.
Add a little salt and cook till the broccoli is soft. Puree the mixture coarsely and transfer into a deep non-stick pan.
Add the remaining milk and cream. Cook on low heat. Mix whipped cream with a little salt and crushed peppercorns.
When the soup is heated through transfer into a bowl. Swirl the spiced whipped cream, garnish with some almond flakes and serve hot.