Baked Garlic, Bread and Almond Soup
6 servings
120 minutes
Don't let the amount of garlic in this soup scare you, it becomes incredibly sweet and delicious after being fried.
1
Wrap the garlic heads in foil and bake in a preheated oven at 180 degrees for about 30 minutes until they feel soft.
- Garlic: 3 heads
2
Place the almonds on a baking sheet and send them to the oven with the garlic. Bake until golden brown.
- Blanched almonds: 150 g
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.
- White onion: 1 head
- Olive oil: 60 ml
4
Add cream and broth, bring to a boil, and simmer for 10 minutes.
- Cream 20% fat: 285 ml
- Chicken broth: 1 l
5
Remove the garlic from the oven and let it cool slightly, then squeeze the garlic pulp into the soup and mix with a whisk.
- Garlic: 3 heads
6
Cut the crusts off the ciabatta, slice the bread into small pieces and add to the soup. Add vinegar and let the soup simmer for another 5 minutes.
- Ciabatta: 300 g
- White wine vinegar: 2 tablespoons
7
Blend the soup until smooth in a food processor with almonds. Season to taste and serve in large bowls, garnished with orange slices, chopped cilantro and mint leaves, drizzled with a little extra virgin olive oil.
- Blanched almonds: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Oranges: 3 pieces
- Cilantro (coriander leaves): 5 g
- Mint leaves: 5 g
- Olive oil: 60 ml