This creamy almond soup recipe makes a warming starter that tastes delicious when teamed with some fresh rye bread or crackers.
Ingredients (serves 4)
4tbsp olive oil
2 cloves garlic, peeled and bashed
1tsp rock salt
150g whole blanched almonds
400ml water
1 slice rye bread
12 white grapes, quartered
Method
In a saucepan, gently heat the olive oil along with the garlic and salt, taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma. At this point, add in your whole blanched almonds and stir into oil and then add the water. bring to the boil, then turn down the heat and simmer for five minutes.
While the soup is simmering toast your slice of rye bread and then leave aside to cool.
When your almonds have simmered for five minutes, pour your soup into a powerful blender and blend until smooth. It might be best to do this in a couple of batches. Once your soup is all blended, put it back into your saucepan and add water to thin it to a good consistency.
Cut your toasted rye bread into rough squares, then put them into a food processor and whizz into crumbs.
Serve the soup with a sprinkle of the rye crumb, a handful of chopped grapes and a drizzle of good olive oil.
Recipe courtesy of Deliciously Ella on behalf of methodproducts.co.uk
