Today I’ll tell you how to make my yumazing Roasted Garlic Almond Potato Soup. It is a spin off Spanish Ajo Blanco also known as white gazpacho. Sounds foreign and fancy, but there’s no magic or any difficulty you should worry about. Ajo Blanco is essentially a raw blend of garlic, bread, almonds, water and oil and is eaten chilled.
My Roasted Garlic Almond Potato Soup on the other hand is cooked and can be eaten warm or cold. It contains beautifully nutty, roasted garlic instead of the raw one, toasted almonds, potato, milk and orange juice (that’s right, orange juice). It is rich, creamy and seriously delicious. The flavour of roasted garlic and orange juice is something you simply have to try to understand and appreciate and I do hope you’ll trust me and give it a go!
The Spanish do like garlic and bread in their soups! Have a look at Sopa De Ayo I wrote about in October last year – really nice! Where I am from, most soups contain potato so I decided to replace the bread with it and make my Roasted Garlic Almond Potato Soup a bit closer to home. I love it both cold and warm, and the lip smacking stickiness and creaminess accompany every delicious spoonful.
Roasted Garlic Almond Potato Soup – creamy, but light!
Roasted Garlic Almond Potato Soup is indeed super creamy and the better you work these almonds into a grounded dust the creamier it will be. You can of course buy powdered almonds, but if you have a food processor you can do it yourself and benefit from the freshness that the nutty oil almonds have inside. Almonds have a very subtle taste in this soup so you might want to consider adding one or two (at the most) drops of almond essence to accentuate that flavour. Go easy on the essence though, and make sure you worked the first drops well into the soup and taste before adding any more.
- 12oz (350g) waxy potatoes - peeled and sliced
- 2 cups almond milk
- 1 cup vegetable stock
- 1 head roasted garlic (about 8 cloves squeezed out of the wrapping) See here how to roast garlic and stay healthy all year!
- 1 cup of blanched almonds
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar
- ⅔ cup orange juice
- 1-2 drops almond essence
- seedless grapes, melon pieces, orange wedges, toasted almonds
- Preheat oven to 350F.
- Toast almonds in a dry, oven proof pan for 8 minutes; remove from the oven and let them cool. Place potatoes in a deep pan, pour chicken stock and milk in, bring up to boil. Turn the heat down and let the potatoes simmer under cover until completely cooked through and super soft.
- Place almonds in a food processor and pulse (in intervals of 15-20 seconds to protect your food processor’s motor) until the almonds turn into a wet powder. Add roasted garlic cloves, apple cider vinegar, salt and pepper. Process until well combined.
- When the potatoes are completely cooked through let them cool down before pouring over together with the liquid over the almonds and processing everything until smooth and super, super creamy.
- Transfer the food processor content back to the pan. Add a bit of milk or vegetable stock to loosen the soup up a bit if you have to. Bring it up to boil and then switch it off. Stir in the orange juice and a drop of almond essence or two to taste.