This creamy almond soup was the second recipe I made for the lunch I hosted for Method (the natural cleaning company) a few weeks ago. We had this as the starter and it was such a hit! It’s amazingly thick and comforting, and the juicy bites of grapes and crunchy rye crumbs on the top add great texture. We served it with chunks of fresh rye bread too, which I loved, and it looked great too. This tastes equally good hot and cold, so it works beautifully all year round too.
4 tablespoons of olive oil
2 cloves of garlic, peeled and bashed
1 teaspoon of salt
150g of whole blanched almonds
400ml of water
1 slice of rye bread
12 white grapes, quartered
In a saucepan, gently heat the olive oil along with the garlic and salt. Taking care not to colour the garlic, keep the bashed cloves moving in the pan until they start to release their aroma, at this point add in your whole blanched almonds and stir into oil and then add the water. Bring to the boil, then turn down the heat and simmer for 5 minutes.
While the soup is simmering toast your slice of rye bread and then leave aside to cool.
When your almonds have simmered for 5 minutes, pour your soup into a powerful blender and blend until smooth. It might be best to do this in a couple of batches. Once your soup is all blended, put it back into your saucepan and add water to thin to a good consistency.
Cut your toasted rye bread into rough squares, then put them into a food processor and whizz into crumbs.
Serve the soup with a sprinkle of the rye crumb, a handful of chopped grapes and a drizzle of good olive oil.