Creamy Roasted Garlic And Almond Soup

1. 1

   Preheat the oven to 180 degrees Celsius.

2. 2

   Place the garlic bulbs on a baking sheet and bake at 180 C for about 30 minutes. They should get soft and brown.

3. 3

   In a large pot, saute the onion over medium heat in 4 tablespoons of olive oil for about 10 minutes. Add the creme fraiche and the stock. Bring to boil and simmer for about 10 minutes.

4. 4

   When the garlic has cooled, squeeze the roasted garlic out of bulbs. Stir this garlic paste into the soup.

5. 5

   Remove the crusts from the bread. Chop the rest and add it to the soup. Add the vinegar and cook for a few minutes. Stir the almonds into the soup. Season with salt and pepper.

6. 6

   Pour 25 centiliters of water into a blender. Add some of the soup and blend. Pour a little into the pot to dilute the soup until it reaches the desired thickness.

7. 7

   Ladle into bowls and add the orange slices, cilantro, and mint. It can be served hot or cold.

* Per serving · 4 servings · Values may vary.