Roasted Garlic, Bread, and Almond Soup
Soups • Spanish
Description
In summer, this soup can be served cold.
Ingredients
- Garlic 3 heads
- Spanish onions 1 head
- Olive Oil 0 fl oz
- Cream 22% 10 fl oz
- Chicken Broth 0 qt
- Ciabatta 10 oz
- Champagne Vinegar 2 tablespoons
- Chopped almonds 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Oranges 3 pieces
- Cilantro 0 oz
- Mint Leaves 0 oz
Step-by-Step Guide
Step 1
Wrap the heads of garlic in foil and roast in a preheated oven at 355°F for about 30 minutes, until they feel soft.
Step 2
Spread the almonds on a baking sheet and place them in the oven with the garlic. Roast until golden brown.
Step 3
Meanwhile, take a large pot and slowly sauté the finely chopped white onion in olive oil for about 10 minutes, until it becomes soft and translucent.
Step 4
Add the cream and broth, bring to a boil, and simmer for 10 minutes.
Step 5
Remove the garlic from the oven and let it cool slightly, then squeeze the garlic pulp into the soup and whisk to combine.
Step 6
Remove the crusts from the ciabatta, cut the bread into small pieces, and add to the soup. Add the vinegar and let the soup simmer for another 5 minutes.
Step 7
Blend the soup until smooth in a food processor along with the almonds. Season to taste and serve in large bowls, garnished with orange wedges, chopped cilantro, and mint leaves, drizzled with a little extra virgin olive oil.
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