Sweet Garlic, Bread and Almond Soup
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 3 heads fresh garlic, broken up and skins left on
- 1 medium white onion, peeled and finely chopped
- 4 tablespoons extra virgin olive oil
- 285 ml double cream
- 1 liter vegetable stock
- 1 large loaf ciabatta
- 2 tablespoons sherry wine or 2 tablespoons white wine vinegar
- 200 g whole blanched almonds, lightly toasted
- 3 oranges, peeled and segmented
- 1 bunch fresh coriander, leaves picked
- 1 bunch of fresh mint, leaves picked
directions
- Roast the garlic cloves in a preheated oven at 180 deg C for around half an hour until soft to the touch.
- Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent.
- Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic.
- Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste. Whisk this into the soup. Discard the garlic skins.
- Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup. Add the sherry vinegar, then allow the soup to simmer for 5 more minutes.
- Whizz it until smooth in your food processor with your toasted almonds.
- Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.
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RECIPE SUBMITTED BY
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How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...