Almond & garlic confit soup
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.
- Prep time15 mins
- Cook time1 hour
- Timeout30 mins
- FreezingFreezes well
- 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
- 1 cup of square bread croutons
- 1/2 cup of roasted almond slices
- A drizzle of olive oil
- Fresh herbs, as preferred
- Preheat the oven to 400°F and place the rack at the centre of it.
- 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)
- Heat the olive oil over medium heat in a pot, then brown the onions, almonds and Safran for 8 to 10 minutes. Season.
- Add the vegetable broth, water and potatoes then simmer for 20 minutes or until the potatoes are cooked through.
- Add the garlic confit by pressing the bulb until it slides into the mix (see video) then puree with a handheld mixer.
- 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.