Garlicky almond soup

Name: Garlicky almond soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil, plus extra for drizzling; 2 echalion shallots, thinly sliced; 5 clove/s Cooks’ Ingredients Garlic, thinly sliced; 100 g blanched whole almonds; 400 g cannellini beans; 500 ml fresh vegetable stock; 30 g toasted flaked almonds, to serve; Ciabatta, to serve (optional)

Blanched whole almonds add nutty aroma to pan-softened garlic cloves and shallots. Simply blitz with a stick blender or a food processor.

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Vegetarian

Serves4
CourseStarter
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

2 tbsp olive oil, plus extra for drizzling
2 echalion shallots, thinly sliced
5 clove/s Cooks’ Ingredients Garlic, thinly sliced
100g blanched whole almonds
400g cannellini beans
500ml fresh vegetable stock
30g toasted flaked almonds, to serve
Ciabatta, to serve (optional)

Method

Heat the oil in a saucepan over a medium heat and add the shallots. Cook for 4 minutes until they start to soften, then add the garlic. Turn the heat down to low and cook, covered, for 10-12 minutes. Add the almonds and turn the heat up to medium. Stir regularly and cook until some of the almonds start to colour and you can smell them – about 5-8 minutes. Drain and rinse the cannellini beans.
Season and stir, then add the stock and 500ml water. Cook for 10 minutes, then use a stick blender (or transfer to a food processor) to whizz until smooth and creamy. Season, divide between bowls and sprinkle with the toasted flaked almonds. Drizzle over a little olive oil and serve with a slice of warm, buttered ciabatta, if liked.