• Almonds,blanched and peeled 20-25
• Broccoli,cut into florets 1 medium
• Milk 2 cups
• Salt to taste
• Cream 1/2 cup
• Whipped cream 2 tablespoons
• Crushed black peppercorns 1/2 teaspoon
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.