Garlic Soup/ Sopa d’ Alho
The pungent aroma of garlic makes its way into most Portuguese dishes. From thin raw slices to slow fried minced pieces, this keystone of Southern European cuisine is remarkably versatile in its use. This recipe takes garlic in its most sweet and nutty character to flavour a delicate creamy soup. The recipe is inspired by 18th century Portuguese techniques which provide substance and body to broths by using ground almonds. The ground almonds not only thicken the broth but provide extra flavour. Chia seeds are included as an optional ingredient of their superfood status and to add consistence and texture to the soup. This is a quick and simple yet sophisticated soup you can prepare while making the rest of your meal.
6 heads of garlic cut in half (with skins)
2 tbsp of butter (can be replaced by olive oil for vegan version)
4 tbsp almond flour
600ml chicken or vegetable stock
1 cup of mushroom pieces or stalks
1/2 cup of lightly roast pine nuts
Salt and pepper
Truffle oil or olive oil for topping
1 tbsp chia seeds (optional)
1. Roast the garlic on a tray for 20m (medium oven)
2. Make a roux by hearing the butter and adding the almond flour while stirring
3. Add the chicken or veg stock and a cup of mushrooms or mushroom stalks. Add salt and pepper to taste.
4. Cook for 10 minutes. In the meantime, remove garlic from oven and squeeze the flesh from the roast dry papery skins.
5. Add garlic to broth and blend with chia seeds if using to achieve a creamy consistency. Taste and adjust seasoning.
6. Serve with roast pine nuts and truffle oil or olive oil as topping.