Home Lunch Garlic Soup with Almond and Orange

Garlic Soup with Almond and Orange

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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 almond 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.

What you Need to Cook Garlic Soup with Almond and Orange

INGREDIENTS:

  • 3 large bulbs of garlic
  • 1 white onion
  • 285 ml cream 10-15%
  • 1 ciabatta
  • 1 l chicken or vegetable broth
  • 2 tbsp sherry or white wine vinegar
  • 150 g almonds
  • 2 oranges
  • olive oil
  • black pepper
  • salt

EQUIPMENT:

blender (hand or stationary)

How to Make Garlic Soup with Almond and Orange : Step-by-Step Instructions  🔪

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.

Peel the bulb of garlic for Garlic soup with almond and orange


STEP 3. CHOP THE ONION, PUT TO THE POT WITH BUTTER ON FIRE AND FRY UNTIL GOLDEN

Chop finely 1 onion. Take a thick pan, put on low heat, pour 4 tbsp of olive oil, and add chopped onion there.

Chop the onion for Garlic soup with almond and orange

Fry for about 10 minutes while stirring every 2 minutes.Fry chopped onion for Garlic soup with almond and orange

Cook until it turns golden.

Cook onion for Garlic soup with almond and orange


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 of almond in there for one minute.

Put the almond in the pan for Garlic soup with almond and orange

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.

Roast the almond for Garlic soup with almond and orange


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 of cream, then stir and boil.

Add the broth and the cream to the pan for Garlic soup with almond and orange

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 ciabatta for Garlic soup with almond and orange


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. 

Mash everything with the blender for Garlic soup with almond and orange

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. 

Serve the soup.for Garlic soup with almond and orange

Garlic Soup with Almond and Orange

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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.
Garlic soup with almond and orange easy to make step-by-step recipe
CourseSoup
CuisineSpanish
Cook Time40 minutes
Total Time1 hour
Servings4
Calories778kcal

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

Calories: 778kcal | Carbohydrates: 75g | Protein: 21g | Fat: 46g | Saturated Fat: 18g | Cholesterol: 98mg | Sodium: 1496mg | Potassium: 686mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1195IU | Vitamin C: 56mg | Calcium: 197mg | Iron: 2mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

 

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