Almond and garlic soup recipe

Name: Almond and garlic soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large heads of garlic (as fresh as possible); 1 Large Spanish onion; 1 l (1.8pints) Whole milk; 2 tsp Caster sugar (if needed); 100 g (3.5oz) Ground almonds (preferably freshly ground); 1 tsp Tomato puree; 3 tbsp Lemon juice; 2 tsp Paprika; 4 Good pinches of cayenne pepper; 4 tbsp Extra virgin olive oil; 1 Pinch sea salt

Servings: persons

2 Large heads of garlic (as fresh as possible)
1 Large Spanish onion
1 l (1.8pints) Whole milk
2 tsp Caster sugar (if needed)
100 g (3.5oz) Ground almonds (preferably freshly ground)
1 tsp Tomato puree
3 tbsp Lemon juice
2 tsp Paprika
4 Good pinches of cayenne pepper
4 tbsp Extra virgin olive oil
1 Pinch sea salt

1
Break apart the heads of garlic and give the cloves a bash so the peel comes off easily, but leave them whole.
2
Peel the onion and chop thoroughly.
3
Put the garlic cloves and onion into a large saucepan and add 300ml of the milk.
4
Bring up to bubbling, then lower the heat, cover the pan and simmer very gently for about 25 minutes, until the garlic and onion are really soft.
5
Stir in the sugar and ground almonds, then top the mixture into a food processor and whiz to a smooth paste.
6
Return to the saucepan and stir in the remaining milk.
7
Season generously with salt and bring to the boil, stirring.
8
Now lower the heat and simmer gently, stirring constantly, for 8 - 10 minutes.
9
Pour into a bowl and leave until cold, then chill in the fridge.
10
Meanwhile, put the tomato puree, lemon juice, paprika and cayenne pepper into a small saucepan and heat until almost bubbling.
11
Now stir over a low heat for about 3 minutes.
12
Remove from the heat and leave until cold.
13
Spoon the chilled soup into individual bowls.
14
Just before you eat, stir the olive oil vigorously into the cold tomato and paprika mixture and then spoon a whirl into the centre of each portion.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Large heads of garlic (as fresh as possible), 1 Large Spanish onion, 1 l (1.8pints) Whole milk, 2 tsp Caster sugar (if needed), and more.

Yes, Almond and garlic soup recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!