Iced Summer Soup from A Year in a Scots Kitchen by Catherine Brown
Method Put the garlic, salt, ground almonds and bread into a food processor and blend until fine crumbs. Add the oil gradually, then the lemon juice and sherry. Dilute with water to a thin creamy c...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Cooking tools:
- Food processor
- Refrigerator
- Serving bowl
Ingredients
- water to dilute
- 1-2 tablespoons dry sherry
- 4-8 nasturtium flowers for garnish
- 4 cloves garlic, crushed with a little salt
- 50 g (2 oz) white bread
- 125 g (4 oz) ground almonds
- 1-2 tablespoons lemon juice
- 125 g (4 fl oz) extra virgin olive oil
More Like This
Clokie’s Sloke from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Aitken’s Rowies from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Iced Carrot and Orange Soup from The Times Cookery Book by Katie Stewart
app.ckbk.com
Winter Pea & Lettuce Soup
sheetudeep.com
Cream of Cauliflower Soup from The Times Cookery Book by Katie Stewart
app.ckbk.com
Watercress Soup from The Times Cookery Book by Katie Stewart
app.ckbk.com
Caledonian Cream from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com
Haggis from A Year in a Scots Kitchen by Catherine Brown
app.ckbk.com