Trim and divide the broccoli into florets. Reserve 2 oz (50 g) and roughly chop the rest. Chop the onion and dice the potato into cubes.

Heat 2 tablespoons of oil in a saucepan and cook the onion over a medium heat until transparent. Add the potato and chopped broccoli with the stock. Bring to the boil, then simmer for 20 minutes until the potato is tender.

Heat the rest of the oil in a frying pan and add the flaked almonds, stirring gently. Remove as soon as they go brown.

Reserve some almonds and put the rest in a liquidiser with the vegetables and their liquid. Blend until smooth. Return to the saucepan, add the milk and reheat.

Add the nutmeg and season with salt and freshly ground black pepper.

Break the remaining broccoli into small florets, cook in 1/4 pint of boiling water for 2 - 3 minutes and drain the water into the soup. Garnish with the small florets and remaining almonds.