Broccoli Almond Soup

Name: Broccoli Almond Soup
Yield: 3 servings
Ingredients: 1 tbsp Lurpak butter; 3 clove garlic minced; 1 Chopped onion; 2 medium potatoes peeled and diced; 1 cup DANO Delight Full Cream Milk Powder; 1 cup chicken stock; 2 bay leaves; salt to taste; 2 tsp Puck cream cheese spread; 1 tsp ground black pepper; Fresh coriander for garnish

Ingredients

Lurpak butter	1 tbsp
Clove garlic minced	3
Chopped onion	1
Medium potatoes peeled and diced	2
DANO Delight Full Cream Milk Powder	1 cup
Chicken stock	1 cup
Bay leaves	2
Salt to taste
Puck cream cheese spread	2 tsp
Ground black pepper	1 tsp
Fresh coriander for garnish

Instructions

Heat the Lurpak butter in a saucepan over medium heat. Add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and translucent.
Add the diced potatoes and bay leaves. Cook for another 2 minutes. Pour in the water or stock and bring to a boil. Reduce the heat and simmer for 15–18 minutes, or until the potatoes are fork-tender.
Remove the bay leaves. Blend the soup until smooth using an immersion blender or a regular blender.
In a separate bowl, mix the Dano Delight Full Cream Milk Powder with a little warm water to form a smooth mixture. Stir it into the soup.
Add the Puck Cream Cheese, salt, and black pepper. Simmer for another 2–3 minutes, stirring continuously. Do not boil vigorously after adding the milk.
Garnish with freshly chopped coriander and serve warm.