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1
Preheat the oven to 350 F.
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2
Split the garlic heads in half widthwise, and season with salt and pepper.
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3
Place the cut sides down on a heavy baking sheet lightly coated with about 2 tablespoons of the canola oil.
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4
Roast the garlic in the oven for 20 to 25 minutes, until the garlic is soft.
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5
Once the garlic is cool, after about 30 minutes, squeeze the garlic out of its skin.
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6
You should have about 1 1/2 cups of squeezed garlic.
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7
Over medium-high heat, melt the butter with the remaining 2 tablespoons of canola oil in a large, heavy saute pan, until the butter begins to brown.
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8
Add the onions and saute them over high heat until they begin to soften and become translucent, 7 to 10 minutes.
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9
Turn the heat down to medium-low and continue cooking, stirring occasionally, for about 20 minutes, until the onions are golden brown.
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10
Season with salt and pepper and set aside.
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11
Spread the bread crumbs and almonds evenly on a baking sheet and bake until golden brown, about 12 minutes.
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12
In a food processor fitted with a metal blade, process the almonds and bread crumbs until very finely ground.
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13
Place them in a mixing bowl and set aside.
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14
Puree the onions and garlic in the food processor until smooth and creamy.
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15
Set aside.
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16
Make the croutons by brushing the slices of French bread on both sides with approximately 3 tablespoons of the olive oil.
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17
Place them on a baking sheet in an even layer and toast them in the oven for about 6 minutes, until golden and lightly crisp.
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18
Set them aside to cool at room temperature.
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19
Reduce the oven temperature to 220 F to warm the soup bowls later.
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20
In a large saucepan over medium-high heat, bring the chicken stock to a boil.
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21
Reduce the heat to low and simmer, gently, for about 5 minutes.
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22
Make the picada by placing 2 to 3 cups of the hot chicken broth in a blender with the almonds and bread crumbs and blend until smooth and creamy, about 4 minutes, creating the smoothest texture possible.
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23
Scrape the picada into a medium mixing bowl and whisk in the garlic and onion puree, incorporating it to make a smooth paste.
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24
Whisk this mixture into the simmering chicken stock, and season the soup with salt and pepper.
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25
The soup should be smooth and creamy.
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26
If there are any chunks of nuts or it doesnt look smooth enough, strain it through a medium sieve.
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27
Keep the soup warm on very low heat, until ready to serve.
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28
Place the remaining 5 tablespoons of olive oil with the vitamin C tablet (if using) and parsley leaves in the blender and blend for 3 to 6 minutes on high speed, making a bright green oil.
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29
The parsley should completely liquefy, and there shouldnt be any flecks in the oil.
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30
Warm 8 soup bowls in the 220F oven for just a minute.
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31
Ladle the garlic soup into warm bowls and top each with a crouton of toasted French bread.
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32
Drizzle 2 teaspoons of parsley oil over the top of each crouton and serve immediately.
