Preparation time: 12 minutes
In a dry skillet, toast almonds until golden (simply swirl the pan to keep them gently moving) over medium heat.
Add butter and shallots and sautee 2-3 min.
Add salt and pepper to taste, and toss with broccoli.
In a large pot, bring chicken or vegetable broth to a boil.
Add broccoli and cover. Reduce heat and cook for 5-7 minutes or until broccoli is bright green but the stalks are becoming tender.