White Almond-Garlic Soup with Grapes

Total Time
20 minutes
Rating
4(7)
Comments
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Ingredients

Yield:6 servings
  • cups (about 8 ounces) blanched, ground almonds
  • 3slices white bread, crusts removed, diced
  • 10cloves garlic, peeled
  • 6cups milk
  • 2teaspoons sherry vinegar
  • 2cups extra-virgin olive oil
  • Kosher salt and freshly ground black pepper to taste
  • 36white seedless grapes, halved, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1075 calories; 100 grams fat; 16 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 13 grams polyunsaturated fat; 35 grams carbohydrates; 6 grams dietary fiber; 19 grams sugars; 18 grams protein; 943 milligrams sodium

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

  1. 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.

  2. 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.

Ratings

4 out of 5
7 user ratings
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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.

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Credits

Adapted from "The Great Garlic Book," by Chester Aaron, Ten Speed Press, 1997

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