Roast garlic, almond & bread soup
If serving chilled Preheat your oven to 170C. Separate the garlic bulbs into cloves. Place in a roasting tray with approximately 2 tbsp olive oil.
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Cooking tools:
- Blender
- Immersion blender
- Kitchen scale
- Roasting pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Serving bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Ladle
- Refrigerator
Ingredients
- 3 large bulbs of garlic (or 4 medium)
- Olive oil, for roasting and frying
- 1 banana shallot, finely diced
- 100g fino or manzanilla (dry) sherry
- 250g vegetable stock
- 300g almond milk (unsweetened)
- 100g white sourdough bread (60g after crusts cut off)
- 30g ground almonds
- 2 tsp sherry vinegar
- 30g whole almonds, to serve (optional)
- Orange slices, to serve (optional)
- If serving chilled
- 60ml almond milk
- Mint, to serve
- Grapes, sliced, to serve
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