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Almond & garlic confit soup
Photo credit: Cindy boyce

Almond & garlic confit soup

Almond & garlic confit soup
Photo credit: Cindy boyce
Watch the video
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I feel like I’m running out of original ideas to make soup with ingredients that we haven’t seen a thousand times over. So, my solution is to steal a Spanish classic that I absolutely adore: Almond soup.

 You’ll see in the video that it’s incredibly easy to put together and the garlic confit gives the whole recipe a little “je ne sais quoi” that makes it insanely good.

  • Serves4
  • Prep time15 mins
  • Cook time1 hour
  • Timeout30 mins
  • FreezingFreezes well

Capsule vidéo


  • 1 whole garlic bulb
  • 1/4 cup of olive oil
  • 2 yellow onions, chopped
  • 1 1/2 cup of sliced almonds
  • 1 teaspoon of Safran
  • Salt & pepper, as preferred
  • 1 can of (900 ml) vegetable or chicken broth
  • 1 cup of water
  • 2 cups of white flesh potatoes
Topping ideas
  • 1 cup of square bread croutons
  • 1/2 cup of roasted almond slices
  • A drizzle of olive oil
  • Fresh herbs, as preferred


  1. Preheat the oven to 400°F and place the rack at the centre of it.
  2. Slice a small bit of the garlic clove, wrap a small piece of aluminum foil around it with a drizzle of olive oil and wrap it shut. Bake in the oven for 30 minutes (watch the video for the step-by-step)
  3. Heat the olive oil over medium heat in a pot, then brown the onions, almonds and Safran for 8 to 10 minutes. Season.
  4. Add the vegetable broth, water and potatoes then simmer for 20 minutes or until the potatoes are cooked through.
  5. Add the garlic confit by pressing the bulb until it slides into the mix (see video) then puree with a handheld mixer.
  6. Check the seasoning if needed then serve with your preferred toppings.


Tips & tricks

Can be frozen. Keeps for 5 days in the fridge and for 6 months in the freezer. 

Recipe published on August 19, 2018