Almond and Garlic Soup
Typically served chilled, ajo blanco is a Spanish soup often garnished with green grapes. Almonds, croutons and plenty of garlic give this intriguing dish (which we also enjoy warm) lots of lift and texture. For smooth and milky results, make sure to thoroughly purée the almond mixture, then strain.
Ingredients
- 1 cup (110 g) sliced almonds
- 6 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 5 cups (1.25 litres) chicken broth
- 2 cups (100 g) crustless white bread, cubed
- 3/4 cup (40 g) crustless white bread, diced
- 2 tbsp (30 ml) olive oil, plus more for serving
- 12 seedless green grapes, halved
- Roasted sliced almonds, to taste
Instructions
- In a pot over high heat, brown the almonds and garlic in the oil, stirring constantly. Add the broth and bread. Season with salt and pepper. Bring to a boil, then cover and simmer for 10 minutes.
- In a blender, purée the soup until very smooth, about 5 minutes. Strain through a sieve.
Typically served chilled, ajo blanco is a Spanish soup often garnished with green grapes. Almonds, croutons and plenty of garlic give this intriguing dish (which we also enjoy warm) lots of lift and texture. For smooth and milky results, make sure to thoroughly purée the almond mixture, then strain.