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Garlic And Almond Soup

21st.Century.Chef's picture
Ingredients
  Bread 2 Ounce (50 g)
  Raisins 4 Ounce (125 g)
  Blanched almonds 4 Ounce, toasted (125 g)
  Olive oil 3 Tablespoon
  Garlic 3 Clove (15 gm), crushed or roughly chopped
  Milk/Water hyssop /borage flowers 1 1⁄2 Pint (900 ml, to serve)
Directions

1. Tear the bread into small rough pieces and put them and the raisins in separate bowls and cover each with water. Leave to soak for 30-60 minutes or until the raisins are plump.
2. Remove the bread from the water and squeeze dry to remove the excess moisture. Put the bread in a food processor or blender with the almonds and blend to a smooth paste, or use a pestle and mortar.
3. Add the olive oil, qarlic, raisins and milk or water and blend once again to make a smooth soup.
4. Chill the soup thoroughly in the refrigerator for 2-3 hours to allow the flavours to mingle. Serve in small bowls topped with hyssop or borage flowers.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Almond
Interest: 
Quick, Healthy

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