White Almond - Garlic Soup Ingredients 3 large bulbs fresh garlic, broken up and skins left on 1 medium yellow onion, peeled and finely chopped 4 Tbs. extra virgin olive oil 1 Pt. heavy cream 1 Qt. chicken or vegetable stock 1 large loaf brioche bread 2 Tbs. sherry vinegar 2 C. slivered blanched almonds , lightly toasted in the oven 1 Tbs. kosher salt 1 tsp. freshly ground black pepper

Method Roast the garlic cloves in a preheated oven at 350ºF for 30 minutes or until soft to the touch.

Meanwhile, in a large pot slowly cook the yellow onion in 4 tablespoons of olive oil for about 8 minutes until soft and translucent. Add the heavy cream and the stock; bring to a boil and then reduce to a simmer for 10 minutes.

Remove the garlic from the oven and allow to cool slightly before pressing all the garlic paste from the skins. Whisk the paste into the soup making sure to discard all of the garlic skins.

Remove the crust from the brioche; rough chop into small pieces and toss into the soup. Add the toasted almonds and sherry vinegar; allow the soup to simmer for 5 more minutes.

Puree the soup until smooth in a food processor.

Season to taste with kosher salt and fresh ground black pepper; serve hot or cold.

Try this enhancement: Garnish the soup with brioche croutons, grated parmesan cheese, tomato marmalade and a generous pour of extra virgin olive oil.