If you do not have blanched almonds, begin by blanching whole raw almonds following the directions in the post, or see the summary in the notes below.
Roughly chop your onion, garlic, and celery and add them to a pot with 2-3 tablespoons of water. Sauté for 3-4 minutes, until softened, adding more water to prevent sticking, if needed. Then add the thyme and sauté for 30 seconds, until fragrant.
Pour in the broth, almonds, chopped potatoes, broccoli florets, and salt and pepper. Bring to a boil over high heat and then lower the heat to medium and cook for approx. 6-8 minutes, until the potatoes are fork tender.
Use an immersion blender to puree your soup, or carefully transfer to a stand blender, working in batches. Use caution when handling hot liquids and do not overfill the blender. Serve with crusty bread, croutons and/or fresh parsley.
To puree your soup, use an immersion or hand blender for less mess, and ease of blending in one step.
If you don’t have a hand blender, very carefully transfer to a stand blender. Work in batches, as needed, and never overfill your blender with hot liquids.
Once pureed, taste the soup and adjust the salt and pepper to your preference. Remember, you can always add, but you cannot remove.
This soup makes fantastic leftovers and thickens more as it sits, so it’s great for making in advance and reheating.
Leftovers keep refrigerated for up to 4 days or your may freeze for up to 3 months.
How to Blanch AlmondsIf you don't have blanched almonds, all you need is 5 minutes to make some from whole raw almonds. Bring a small pot of water (enough to cover the almonds) to boil. Once boiling, add the almonds and boil for 1 minute. Then drain and rinse with cold water to cool them down, enough to handle. Then pinch the almonds and the skin will come off easily.