Garlic and Pinenut Soup With Burnt Butter Essence Recipe
How to make Garlic and Pinenut Soup With Burnt Butter Essence
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About Garlic and Pinenut Soup With Burnt Butter Essence Recipe: A light and comforting soup recipe, packed with pureed, roasted garlic and almonds mixed with chicken broth and white wine. It is served hot with bread croutons and burnt better. Perfect to warm up in winters with your loved ones.
- Total Cook Time1 hr
- Prep Time 15 mins
- Cook Time 45 mins
- Recipe Servings2
- Medium
Ingredients of Garlic and Pinenut Soup With Burnt Butter Essence
- 10 Garlic cloves
- 5 Almonds (whole)
- 15 gms parsley
- 1 Bayleaf
- 4 cup chicken broth
- A pinch of nutmeg
- 1 Egg yolk
- 1/2 cup heavy cream
- 2 White bread slices
- 1 tbsp butter
- to taste salt
- A pinch of pepper
- 30 ml white wine
How to Make Garlic and Pinenut Soup With Burnt Butter Essence
1.
Peel garlic cloves and blanch them.
2.
Add white wine, salt and butter. Roast it for 20 minutes at 140 C.
3.
Blanch almonds, remove their skin and roast them.
4.
Make puree of roasted garlic and almonds.
5.
Heat a pan, add butter into it and then add the puree of garlic and almond into pan. Now add chicken broth and add bouquet garni, a bundle of herbs, to it.
6.
Boil the soup.
7.
Whisk egg yolk and the cream together.
8.
Pour the mixture into the soup. Stir to prevent the egg from curdling.
9.
Take the white bread to make croutons and make burnt butter.
10.
Remove the bouquet garni from soup and season with salt.
11.
Garnish with croutons and burnt butter.