White Garlic Soup with Grapes
White Garlic Soup with Grapes is dish, serving 4. To start, garlic cloves are poached in milk. This mixture, along with blanched almonds, half a tin of cannellini beans, and a touch of sea salt, is then blended. Add water. Olive oil and red wine vinegar are mixed in next. Finally, the soup is ready to be enjoyed either lukewarm or chilled, according to preference. To finish, slivers of red grapes are scattered on top, adding a sweet and refreshing contrast to the savory flavors of the soup. This dish combines simple ingredients to create experience, perfect for any season but especially refreshing during the warmer months.
- 3 Garlic Cloves
- 250 milliliters Milk
- 120 grams Blanched Almonds
- ½ x 400 grams tin of Cannellini Beans
- 1 teaspoon Sea Salt
- 125 milliliters Water
- 2 tablespoons Olive Oil
- 1 teaspoon Red Wine Vinegar
- 12 Red Grapes
- Simmering Garlic:
Place garlic cloves and milk in a saucepan. Heat this mixture over a low to medium flame. Allow the garlic to poach for about 7 minutes.
- Creating the Soup Base:
Transfer the poached garlic along with the milk. Add blanched almonds, rinsed cannellini beans, and a teaspoon of sea salt to the mixture. Start blending to form a thick paste. Gradually drizzle in water to blend, aiming for a smooth and creamy soup consistency.
- Emulsifying with Oil and Vinegar:
With the base still in the blender, add olive oil and red wine vinegar. Blend these ingredients together into the soup, enhancing its flavor and texture.
- Serving the Soup:
Decide whether you prefer the soup to be served lukewarm or cold. Once at the desired temperature, pour the soup into bowls. Garnish each serving with slivers of red grapes.
