Garlic and Almond Soup Recipe
Ingredients
| Bread | 50 Gram | |
| Raisins | 125 Gram | |
| Blanched almonds | 125 Gram | |
| Olive oil | 3 Tablespoon | |
| 3 garlic cloves, crushed or roughly chopped | ||
| Milk or water | 900 Milliliter | |
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.
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.
Chef
