1/3 cup blanched whole almonds, ground
6 cups broccoli flowerets
2 1/2 cups milk (plain, nondairy if preferred)
Salt and ground black pepper to taste
Preheat the oven to 350. Spread the ground almonds in a thin, even layer on a dry baking sheet, and toast them in the oven for 8 to 10 minutes, just until they are golden. (Watch closely so that the almonds do not burn!) Reserve 4 teaspoons of the toasted ground almonds for a garnish, and set the remainder aside.
Steam the broccoli until it is very tender, about 12 to 14 minutes. Combine the cooked broccoli, remaining toasted ground almonds, and the milk in batches in a blender. Process each batch until the mixture in completely smooth. Pour the blended soup into a large mixing bowl and continue processing the rest of the soup in a similar fashion. Transfer the blended mixture to a 2-quart saucepan. Warm the soup over medium heat, stirring often until it is hot. Do no boil. Season the soup with salt and pepper to taste. Sprinkle each serving with some of the reserved toasted almonds.
(from Vegan Sourcebook)