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.
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.