White Almond Garlic Soup With Grapes Food

WHITE ALMOND-GARLIC SOUP WITH GRAPES

White Almond-Garlic Soup with Grapes image

Provided by Molly O'Neill

Categories easy, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 3/4 cups (about 8 ounces) blanched, ground almonds
3 slices white bread, crusts removed, diced
10 cloves garlic, peeled
6 cups milk
2 teaspoons sherry vinegar
2 cups extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
36 white seedless grapes, halved, for garnish

Steps:

In a large bowl, combine the almonds, bread, garlic, milk and vinegar. Working in three batches, transfer about a third of the mixture to a blender and process until smooth. With the motor running, slowly pour in 1/4 cup of olive oil. Strain the soup through a fine mesh sieve into a bowl. Repeat process with the remaining mixture.
Season the soup to taste with salt and pepper and chill for several hours. Before serving, taste the soup; if it tastes too strongly of either garlic or vinegar, add a bit of water. Serve the soup garnished with grape halves.

Nutrition Facts : @context http, Calories 1053, UnsaturatedFat 79 grams, Carbohydrate 29 grams, Fat 99 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 875 milligrams, Sugar 15 grams, TransFat 0 grams

ALMOND AND GRAPE SOUP

Almond And Grape Soup image

Make and share this Almond And Grape Soup recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Fruit

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup almonds, blanched and finely chopped
1 cup fresh green grape, washed and drained
3 -5 sprigs fresh parsley, cleaned,washed and finely chopped
1 small onion, peeled,washed and finely chopped
2 stalks of fresh celery, trimmed,washed and chopped
1 1/4 cups milk
3 tablespoons butter
2 tablespoons refined flour (known as "maida" in Hindi)
4 cups water or 4 cups vegetable stock
salt
white pepper powder
2 egg yolks
2 -3 tablespoons light cream

Steps:

Boil milk and almonds together for 5 minutes.
Cool and make into a thick paste in a blender.
Heat butter in a pan.
Add onion and saute until translucent.
Add flour and cook on low heat for a few seconds.
Pour in the stock, stirring continuously, so as to avoid the formation of lumps.
Bring to a boil.
Season with salt and pepper powder.
Add celery and simmer for 15 minutes.
Remove from heat and strain.
Combine with the milk-almond paste and mix well.
Reheat, adjust seasoning and blend in egg yolks and cream.
Heat lightly and remove from heat.
Allow to cool and refrigerate to chill.
Serve sprinkled with chopped parsley and a few grapes in each bowl of soup.
Enjoy!

Nutrition Facts : Calories 638.7, Fat 48.4, SaturatedFat 19.2, Cholesterol 265.9, Sodium 372.8, Carbohydrate 40, Fiber 6.2, Sugar 16.5, Protein 17.6

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