VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 10-12 cloves garlic |
| 2 cups blanched almonds |
| 5 oz (5 slices) sourdough bread, crusts removed |
| 1 cup milk |
| 1 to 2 cups chicken stock |
| Drizzle of sherry vinegar |
| Drizzle of extra virgin olive oil |
| Sea salt, to taste |
| Black pepper, to taste |
| Small bunch of green seedless grapes, quartered for garnish |
| Chopped fresh marjoram for garnish |
DIRECTIONS: Bake the garlic cloves in a 400 F oven for 20 minutes or until soft. Break the bread into smaller pieces & drizzle with the milk to soak. Using a food processor blend the almonds until fine, add the soaked bread & the soft inside of the garlic, add a little chicken stock & blend to a fine puree. Gradually add in enough chicken stock to make a thick soup consistency. Season with salt & pepper, dash of cherry vinegar & olive oil. Serve in bowls garnished with the grape & marjoram on top.
SERVES: 4
GARLIC SOUP