Roast Garlic, Bread and Almond Soup

Got a cold yet? I have had a horrid one I caught off my daughter. Always seem inevitable. Garlic is proven to not only prevent colds but is thought to build up your immune system against getting them as well. So I thought this soup might help. You might think I am going completely mad with this recipe.

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I know you don’t usually make soup by toasting unpeeled garlic cloves and bread in the oven. But trust me – it works.

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Roasted Garlic, Bread and Almond Soup

2 large whole head of garlic – about 130g of unpeeled cloves

Extra virgin olive oil

130g good quality sourdough bread

85g whole almonds (I used flaked but just because I wanted to use them up)

2 pints chicken stock (you can use good quality stock cubes)

Sea salt and freshly ground black pepper

Pre-heat oven to 180C. Break up the garlic into cloves. Cut the bread into slices. Drizzle generously with olive oil. Roast in the oven for about 20 minutes. Add the almonds and return to the oven. Cook for about 15 minutes more  until the bread is golden brown toast, the almonds are toasted and the garlic is really soft.  When the garlic is cool enough to handle, tear the skins and squeeze  out the garlic  cloves. Heat the chicken stock in a saucepan and add the other ingredients. Puree with a hand blender of a liquidizer. Season with salt and pepper. Serve hot with a drizzle of olive oil.

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2 thoughts on “Roast Garlic, Bread and Almond Soup”

    1. Yes, you are absolutely right. You slip the cloves out of the skins before liquidizing. Thanks, I’ll amend it.

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