This week we’ve got three wildly different soups simmering on the stove! Since we eat soup year round and put garlic in nearly every dish we make, this first pairing seemed perfect. Not only do you get to ingest spoonfuls of warm garlic goodness, but it’s ridiculously easy (and cheap)! Once it’s put in the fridge it becomes like a thick porridge that’s perfect for a midnight fridge raid. WARNING: Your breath will be kickin’. So maybe just keep it to the late night snacking. DO NOT make this on date night (unless she/he is into that, which is totally fine, we don’t judge).
1 lb day-old, country style white bread, torn
5 large garlic cloves (yay!)
1/2 cup extra virgin olive oil, plus a little extra for garnish
4-5 tbsp sherry vinegar, to taste
3 1/8 cup ground almonds
5 cups water
salt and white pepper
Put the bread in a bowl with just enough cold water to cover and soak for 15 minutes. Squeeze the bread dry and transfer it to a food processor. Add the garlic, oil, 4 tablespoons of sherry vinegar, and the ground almonds to the food processor with 1 cup of the water and process until blended.
With the motor running, slowly pour in the remaining water until a smooth soup forms. Taste and add extra sherry vinegar if necessary (we say it’s always necessary!) Transfer to a pot and place on the stove to warm. To serve, stir well and adjust the seasoning if necessary. Ladle into bowls and top with a drizzle of olive oil!
We suggest something that will quench your thirst and overpower that awful garlic breath you are about to have. (but it tastes so good!) We absolutely LOVED the Citrus Ninja Exchange brewed by Westbrook Brewing Company in collaboration with The Charleston Beer Exchange. It’s a double IPA that competes perfectly with the garlic kick!
Listen to It!
What gets us into the soup making mood? A little Pixies does the trick.