Sweet Garlic, Bread and Almond Soup

"Don't let the amount of garlic in this put you off. Once garlic has been roasted it becomes very sweet and much less pungent."
 
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Ready In:
45mins
Ingredients:
11
Serves:
6
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ingredients

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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

Under construction... 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...
 
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