Creamy Broccoli Soup with Anchovies, Sautéed Shrimp, and Toasted Almonds

• Broccoli: About 4–5 cups of florets, from approximately 2 medium heads (600 g before trimming)

• Vegetable broth: 3⅓ cups (800 ml)

• Garlic: 1 clove

• Extra-virgin olive oil: 2 tablespoons (approximately 20 g, as specified in the original recipe)

• Oil-packed anchovy fillets: 6–8 fillets, approximately 2–3 tablespoons chopped (25–35 g drained)

• Shrimp: About 2 cups, peeled and deveined (300 g)

• Sliced almonds: A scant ½ cup (40 g)

• Fine salt: To taste

• Freshly ground black pepper: To taste

1. Prepare the broccoli.

Remove the leaves and the toughest part of the broccoli stalks. Cut the broccoli into evenly sized florets.

2. Blanch the broccoli.

Bring a large pot of lightly salted water to a boil. Add the broccoli florets and blanch for approximately 5–7 minutes, until tender but still bright green.

Drain the broccoli and immediately transfer it to a bowl of ice water to stop the cooking process and preserve its vibrant color. Drain again and reserve a few florets for garnishing.

3. Prepare the anchovy base.

Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium-low heat. Add the peeled garlic clove and drained anchovy fillets.

Cook gently for approximately 2 minutes, stirring until the anchovies dissolve into the oil.

4. Flavor the broccoli.

Add the blanched broccoli to the skillet and cook for 3–4 minutes, stirring gently to coat the florets with the anchovy-infused oil.

Remove the garlic clove, season with black pepper, and add salt only if necessary, as the anchovies are already salty.

5. Blend the soup.

Transfer the broccoli mixture to a tall container or blender.

Pour in some of the warm vegetable broth and blend until completely smooth and creamy.

Gradually add more broth until the soup reaches your desired consistency. Keep warm.

6. Sauté the shrimp.

Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat.

Add the peeled and deveined shrimp and sauté for approximately 3–4 minutes, turning halfway through, until opaque and lightly golden.

Add the reserved broccoli florets and cook for another minute.

Season with black pepper and, if needed, a little salt.

7. Toast the almonds.

Place the sliced almonds in a small nonstick skillet over medium-low heat.

Toast for approximately 2–3 minutes, stirring frequently, until lightly golden.

Immediately transfer them to a small bowl to prevent further browning.

8. Plate and serve.

Divide the creamy broccoli soup among four shallow soup bowls.

Arrange the sautéed shrimp and reserved broccoli florets in the center of each serving.

Finish with a sprinkle of toasted sliced almonds.

Serve immediately.