Roasted Garlic, Bread, and Almond Soup

Soups | Spanish cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

In summer, this soup can be served cold.

Ingredients

Garlic - 3 heads
Spanish onions - 1 head
Olive Oil - 2 fl oz
Cream 22% - 9 fl oz
Chicken Broth - 1 qt
Ciabatta - 10.6 oz
Champagne Vinegar - 2 tablespoons
Chopped almonds - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste
Oranges - 3 pieces
Cilantro - 0.2 oz
Mint Leaves - 0.2 oz

Step by Step guide

Step 1

Wrap the heads of garlic in foil and roast in a preheated oven at 356°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.