From Chapter 16 of The Thelemic Cookbook: Cooking with Correspondences by Lita-Luise Chappell
Cream of Broccoli and Hazelnut Soup
Creamy hazelnut butter goes into this hearty vitamin and protein enriched soup. Perfect for an October supper.
4 cups chicken or vegetable stock
4 cups unsweetened hazelnut milk
2 medium yellow onions, chopped
2 cups broccoli, chopped
1 cup hazelnut butter
1 cup half & half
1/4 cup butter
1/4 teaspoon white pepper
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup hazelnuts, chopped for topping
Rinse and break up the broccoli into florets with as little stem as possible. Place in a steam basket and lightly steam for 5 minutes. Strain and cool. In a medium frying pan, melt the butter, sauté the onions and set to cool. Place half of the broccoli and onions in a blender or food processor with 1 cup of the stock. Whir until smooth, add to a bowl, and prepare the second half in the same manner.
In a large soup pot slowly bring the rest of the chicken stock, hazelnut milk and the half and half to simmer. When it gets hot, slowly whisk in the hazelnut butter. Add the smoothed onion and broccoli puree and season to taste with the cinnamon, white pepper and salt. Garnish each serving or larger soup tureen with the chopped hazelnuts and cinnamon.
White pepper and cinnamon are of fire, onions are water of fire, hazelnuts are air of fire, and hazelnut milk is water of air of fire. Broccoli and half and half are of water, almond milk is water of air, and chicken stock is water of earth of air.