1 bulb garlic
500 ml (17.46 oz) chicken stock
250 ml (8.81 oz) white wine
250 ml (8.81 oz) water
250 ml (8.81 oz) cream
1 loaf ciabatta, crusts removed & torn into small pieces
100 g (3.5 oz) blanched almonds toasted
200 g 7.05 oz) extra virgin olive oil
500 ml (17.46 oz) water
100 g (3.5 oz) flaked almonds toasted
125 g (4.40 oz) Peppadew® Goldew Peppers cut into a small, neat dice.
Roast the garlic bulb in a moderate oven for 20 min or until golden brown and soft. Remove the garlic cloves and keep to one side.
Combine the chicken stock, white wine, water & cream in a saucepan and bring to the boil. Simmer for 10 minutes and then add the bread, garlic and toasted blanched almonds.
Put the soup together with the olive oil and the second 500ml water into a blender and blitz until smooth. Serve hot or cold and garnish with the flaked almonds, the diced Peppadew® Goldew Peppers and a drizzle of olive oil.