Sweet Garlic, Bread and Almond Soup |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 fresh mint, leaves picked |
Directions:
1. Roast the garlic cloves in a preheated oven at 180 deg C for around half an hour until soft to the touch.
2. 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.
3. Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic.
4. 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.
5. 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.
6. Whizz it until smooth in your food processor with your toasted almonds.
7. 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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