Okay, I agree, the first impression is very weird. Garlic? Soup? Moreover, with oranges? But if you are interested in this recipe, if you’ve already opened a page, you definitely should read till the very end and try it.
The taste is incredible. Smooth texture coupled with a bit of almond gives a sweet creamy taste and a light garlic flavor…
This recipe is one of those that amaze with taste, a combination of ingredients, and simplicity. Therefore this soup is a perfect choice if you want to cook something special for your friends or close ones.
Surprisingly, but if you wanna impress your loved one, this soup is a perfect match too. No bad garlic breath after!
For the first time, I’ve tried something similar in Kyiv at the place called “Oliva”. Looking for a place at foursquare to eat, I saw this spot and a remark “Make sure to try a garlic soup ”. And exactly because of that we went there. I liked it very much and decided to repeat it at home.
Pretty fast I’ve found a recipe of the same soup from Jamie Oliver. Unlike the “Oliva” Jamie’s recipe also contained almonds and orange, which excited me even more.
Alternatively, to make it a bit cheaper, you can cook without almonds. You lose nothing – the taste will still be incredible.
So, let’s start.
Contents
🔪 Ingredients:
- 3 large bulbs of garlic
- 1 white onion
- 285 ml (1,2 cups) heavy cream 10-15%
- 1 ciabatta
- 1 l chicken or vegetable broth
- 2 tbsp. sherry or white wine vinegar
- 150 g (5,3 oz) almonds
- 2 oranges
- olive oil
- black pepper
- salt
Equipment:
blender (hand or stationary)
🥣 Directions
STEP 1. PREHEAT THE OVEN TO 180 DEGREES, PUT A POT ON A FIRE
Preheat the oven to 180 degrees, and put a pot with some water on fire. We need to boil an almond to peel it easier.
STEP 2. PEEL THE GARLIC AND PUT INTO THE OVEN
Peel 3 bulbs of garlic, but don’t peel the cloves. Cover the baking sheet with foil or parchment and put the garlic there. When the oven is heated up, put the baking sheet in there for half an hour.
STEP 3. CHOP THE ONION, PUT TO THE POT WITH BUTTER ON FIRE AND FRY UNTIL GOLDEN
Fiinely dice 1 onion. Take a thick pan, put on low heat, pour 4 tbsp. of olive oil, and add chopped onion there.
Fry for about 10 minutes while stirring every 2 minutes.
Cook until it turns golden.
STEP 4. PEEL THE ALMOND AND DRY IN THE OVEN FOR 10 MINUTES
If the water in the next pan has boiled, put 150 g (5,3 oz) of almond in there for one minute.
Then pull out and peel.
To do it quickly, use a towel. Spread it out on the table, put the almond on the one half and cover with the other. Then rub it between two layers. If there is some peel left, repeat again, or finish it by hand.
8-10 minutes before taking out the garlic add almond to dry and roast it a bit.
STEP 5. ADD THE BROTH AND CREAM TO THE ONION. BOIL FOR 10 MINUTES. ADD FLESH OF CIABATTA AND GARLIC
When the onion is golden pour 1 l of broth and 285 ml (1,2 cups) of heavy cream, then stir and boil.
Make the lowest heat and leave for about 10 minutes.
Meanwhile, take a ciabatta, cut off the crust and tear into small pieces. Take the garlic off the oven, let it cool a bit, and pill it. Then add to the pan with a ciabatta.
STEP 6. ADD THE VINEGAR. COOK FOR 5 MINUTES
Add 2 tbsp of sherry or wine vinegar and leave on the low heat for another 5 minutes. Meanwhile, prep 2 oranges: peel and split into slices.
Also, I recommend putting the rest of the ciabatta to the oven for 5-8 minutes. Sprinkle it with a bit of olive oil, salt, and pepper.
STEP 7. ADD THE ALMOND AND MASH
Pour everything into a blender bowl if you’re using a stationary blender, add the almond and mash for a couple of minutes. However, if you’re using the hand one, just add the almond to the pan and mash everything there for a couple of minutes.
Try it. Add salt or pepper if needed.
Done! Serve on plates with orange slices and sprinkle well with olive oil. Additionally, serve the crackers!
You can decorate with orange zest, mint leaves and\or cilantro.
SOMETHING, I WANT TO ADD
- In summer, or when it’s hot, you can cook the cold version of the soup. Just let it cool to room temperature and leave it in the fridge for a couple of hours. It tastes pretty good too.
- Depending on the season, use seedless grapes instead of oranges.
- If you’ve read till the end, but still cannot decide, do it quickly. It tastes really amazing.
🙋♂️ FAQ
How should I prepare the garlic for this soup?
The garlic should be peeled and thinly sliced. Some recipes also call for smashing the garlic to release more flavor.
What kind of almonds should I use for Garlic Soup with Almonds and Orange?
You can use blanched almonds or natural almonds with the skins on. Either will work, but blanched almonds will give a smoother texture.
Can I use a different kind of nut instead of almonds?
Yes, you could substitute with other nuts like cashews or walnuts, but the flavor profile of the soup will change.
What kind of orange should I use?
Any variety of sweet orange should work. Just make sure to avoid the bitter pith when zesting and juicing the orange.
How long does this soup take to prepare and cook?
The soup takes about 15 minutes to prepare and around 30 minutes to cook.
How can I store leftovers of Garlic Soup with Almonds and Orange?
Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
Is Garlic Soup with Almonds and Orange gluten-free?
This soup can be gluten-free, provided you ensure that any broth or additional ingredients used are gluten-free.
Can I freeze this soup?
Yes, this soup can be frozen. Let it cool completely before transferring it to a freezer-safe container.
What can I serve with Garlic Soup with Almonds and Orange?
This soup pairs well with crusty bread and a green salad. For a complete meal, you might serve it alongside grilled chicken or fish.
Can I make this soup vegan?
Yes, by using vegetable broth instead of chicken broth, this soup can easily be made vegan. Just be sure any additional ingredients or garnishes you use are also vegan.
Garlic Soup with Almonds and Oranges
Equipment
- blender (hand or stationary)
Ingredients
- 3 large bulbs of garlic
- 1 white onion
- 285 ml cream 10-15 %
- 1 ciabatta
- 1 l chicken broth or vegetable broth
- 2 tbsp sherry vinegar or white wine vinegar
- 150 g almonds
- 2 oranges
- olive oil
- black pepper
- salt
Instructions
- Preheat the oven to 180 degrees, and put a pot with some water on fire.
- Peel the bulb of garlic, but don’t peel the cloves. Cover the baking sheet with foil or parchment and put the garlic there. When the oven is heated up, put the baking sheet in there for half an hour.
- Chop finely 1 onion. Take a thick pan, put on low heat, pour 4 tbsp of olive oil, and add chopped onion there. Fry for about 10 minutes while stirring every 2 minutes. Cook until it turns golden.
- If the water in the next pan has boiled, put 150 g of almond in there for one minute. Then pull out and peel. 8-10 minutes before taking out the garlic add almond to dry and roast it a bit.
- When the onion is golden pour 1 l of broth and 285 ml of cream, then stir and boil. Make the lowest heat and leave for about 10 minutes.
- Meanwhile, take a ciabatta, cut off the crust and tear into small pieces. Take the garlic off the oven, let it cool a bit, and pill it. Then add to the pan with a ciabatta.
- Add 2 tbsp of sherry or wine vinegar and leave on the low heat for another 5 minutes. Meanwhile, prep the orange: peel and split into slices.
- Also, I recommend putting the rest of the ciabatta to the oven for 5-8 minutes. Sprinkle it with a bit of olive oil, salt, and pepper.
- Pour everything into a blender bowl if you’re using a stationary blender, add the almond and mash for a couple of minutes. However, if you’re using the hand one, just add the almond to the pan and mash everything there for a couple of minutes.
- Add salt or pepper if needed.
- Serve on plates with orange slices and sprinkle well with olive oil. Additionally, serve the crackers! You can decorate with orange zest, mint leaves andor cilantro.
Nutrition
