Deliciously Ella hits it right on the spot with this Almond soup. The nutty flavour is intensely warming and earthy which is great on a cold day when you need something to revitalise you. All this recipe needs is a slight hint of garlic and cloves to bring the soup to life and tastes great with rye bread, as recommended by Ella, but any warm crusty bread would do the trick!
This recipe was created by Ella Woodward for natural cleaning products brand method.
- 4tbsp olive oil
- 2 garlic cloves, peeled and bashed
- 1tsp rock salt
- 150g whole blanched almonds
- 1 slice 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 the whole blanched almonds, stir then add 400ml 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 the almonds have simmered for 5 minutes, pour the soup into a powerful blender and blend until smooth. It might be best to do this in a couple of batches. Once the soup is blended, put it back into the saucepan and add a little water to thin it to a good consistency.
Cut the toasted rye bread into rough squares then use a food processor to whizz into crumbs.
Serve the soup with a sprinkle of the rye crumbs, a handful of chopped grapes and a drizzle of good olive oil.