Ingredients
For the Ajo Blanco:- 250 g whole blanched almonds, (preferably Spanish)
- 750 ml ice cold water
- 75 g stale white bread, crusts removed and soaked In water
- 3 cloves garlic, finely chopped
- 3 tbsp olive oil
- 3 tbsp sherry vinegar
- 2 cloves garlic, finely chopped
- 50 g whole blanched almonds
- black pepper
- 50 g basil
- 4 tbsp pecorino cheese, grated
- 150 ml extra virgin olive oil
- lemon juice, to taste
- 150 g clarified butter, (ghee)
- 2 cloves garlic
- small handful of mixed fresh herbs, such as flat leaf parsley, basil and chervil
- 1 sourdough bread, thinly sliced
- 150 g seedless white grapes
- 4 quail's eggs, softly poached
Description
Ed Baines's Terrific New Twist On The Classic Spanish White Garlic Soup Is Served Alongside Pungent Almond Pesto And Crisp Herb-flecked Croutons
UK TV
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