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1 tablespoon olive oil
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1/2 cup chopped onion
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2 cloves garlic, halved
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4 cups coarsely chopped broccoli florets, and tender stems (1large bunch)
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1/2 cup water
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1 can (14 1/2 ounces) vegetable broth
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1/2 cup blanched slivered almonds, toasted, divided
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2 tablespoons lemon juice
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1/2 tablespoon hot pepper sauce
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to taste salt
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1/4 cup sour cream
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2 tablespoons almonds, toasted
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