Garlic Soup #2
Source of Recipe
from king arthur recipes
Recipe Introduction
If you like garlic, then take a chance on this refreshing creamy cold summer soup and you will discover a dish destined to become one of your favorites. It is also a good way to use that bread that is getting stale.
List of Ingredients
Garlic Soup #2
8 slices stale white sandwich bread
2 c. blanched slivered almonds, (8 oz.), optional
4 - 16 peeled garlic cloves, (1/2 - 2oz.), to your taste
1 tbsp. salt
3/4 c. olive oil, (5 1/2oz.)
6 tbsp. red wine vinegar
2 c. cold water
2 1/2 c. chicken broth, (27 - 30oz. ), or can substitute water for a milder or vegetarian version
croutons, for garnish, (homemade from a heavy bread are best if possible)
halved green grapes, for garnish
To blanche the almonds, toast in a preheated oven for 10 - 12 minutes or until golden brown.
Soak the bread slices in a large bowl with just enough cold water to cover.
When it is thoroughly soaked, squeeze it as dry as possible, and set it aside.
Combine the almonds, garlic and salt in a blender/food processor and process until the almonds are completely ground. Add the soaked bread, and process until smooth.
Leave the motor running and gradually add the olive oil, and then the vinegar.
Scrape down the sides of the bowl, and continue to process until the mixture is smooth.
Add the water, and process again until the mixture is smooth.
Transfer to a serving bowl, and stir in the chicken broth, adding as much or as little as you like, until the soup is the thickness you want. (Good when as thick as heavy cream.)
Chill the soup thoroughly in the refrigerator.
Remove the soup from the refrigerator to serve.
Stir it a few times to make sure all of the ingredients are combined, and ladle it into bowls.
Top each bowl with some of the grapes and croutons.
Makes approximately 10 cups, or 10 servings.
Recipe
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