Hannaford homepage

Find & Shop a Store:

0 itemsView Shopping List:

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Spanish Garlic and Almond Soup

Spanish Garlic and Almond Soup

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 250 minutes

Cook Time: 13 minutes

Ingredients: Add ingredients to List

Spanish Garlic and Almond Soup
16 oz French bread loaf, crust trimmed, cut into 1" pieces
5 cup Water
1 3/4 cup slivered almond
2 each Fresh garlic cloves, peeled and chopped
2 tablespoon Extra virgin olive oil
2 tablespoon Dry sherry
11/2 tablespoon Sherry vinegar
1/2 teaspoon Salt
1 1/2 cup Thompson seedless grapes, quartered

directions:

1. In a large bowl, soak bread in the water (push bread down to submerge fully) until softened, about 10 minutes.
2. While bread soaks, toast nuts. Heat heavy skillet over medium heat. Add almonds and toast for 8 to 10 minutes, shaking pan gently until nuts are lightly browned, but not burned. Let cool for 3 minutes. Set aside 1/4 cup of nuts to use as garnish.
3. Fill blender jar halfway with half the bread mixture, half the remaining almonds, and half the garlic. Purie until very smooth. With motor running, add half the olive oil in a slow, steady stream and purie until mixture is very smooth and emulsified. Pour into large, non reactive bowl (preferably stainless steel) and repeat with remaining soaked bread, almonds, garlic, and olive oil.
4. Add sherry, vinegar, and salt, and stir to combine. Cover with plastic wrap and refrigerate until cold, at least 4 hours.
5. Stir soup to blend, and correct seasoning with additional salt and vinegar if desired. Divide cut grapes among six chilled bowls, reserving six pieces for garnish. Ladle soup into bowls over grapes, garnishing with reserved toasted almonds and grape quarters, and serve.
Source: Hannaford fresh Magazine, July - August 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
16 oz French bread loaf, crust trimmed, cut into 1  
5 cup Water  
1 3/4 cup slivered almond  
2 each Fresh garlic cloves, peeled and chopped  
2 tablespoon Extra virgin olive oil  
2 tablespoon Dry sherry  
11/2 tablespoon Sherry vinegar  
1/2 teaspoon Salt  
1 1/2 cup Thompson seedless grapes, quartered  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 457 kcal (22%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 6 g (30%)
Cholesterol 0 mg (0%)
Sodium 700 mg (29%)
Total Carbohydrates 60 g (20%)
Dietary Fiber 8 g (32%)
Protein 19 g (31%)
Vitamins
Vitamin A 27 IU (0%)
Vitamin C 8 mg (13%)
Minerals
Calcium 124 mg (2%)
Iron 11 mg (18%)
loading