White Almond-Garlic Soup with Grapes
Published April 17, 1999
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
1 ¾ cups (about 8 ounces) blanched, ground almonds
3 slices white bread, crusts removed, diced
10 cloves garlic, peeled
6 cups milk
2 teaspoons sherry vinegar
2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
36 white seedless grapes, halved, for garnish
Nutritional analysis per serving (6 servings)
35 grams carbs; 24 milligrams cholesterol; 1075 calories; 67 grams monosaturated fat; 13 grams polyunsaturated fat; 16 grams saturated fat; 100 grams fat; 6 grams fiber; 943 milligrams sodium; 18 grams protein; 19 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in ¼ cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.
- Step 2
Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves.
Private Notes
Comments
Something is seriously wrong with this recipe. 2 cups of olive oil in the list of ingredients? 10 garlic cloves? No. the ingredients are right, but not the amounts.
This is a Spanish recipe that I know well and the amount of olive oil is accurate. I would indeed reduce the garlic to 1 at the most. Otherwise, it will be overpowering the taste of the almonds.
Something is seriously wrong with this recipe. 2 cups of olive oil in the list of ingredients? 10 garlic cloves? No. the ingredients are right, but not the amounts.