Almond and garlic party soup

Featured recipe from

Prue Leith

Prue Leith CBE, is a restaurateur, caterer, television presenter, journalist, cookery writer and novelist. She was co-founder of the prestigious Leith’s School of Food and Wine and most recently she has appeared as a judge on the BBC’s Great British Menu.

“This soup is simple enough to make, but can be elevated to elegant dinner-party status with the garnishes. Nothing is compulsory, and indeed garnishes aren’t necessary – especially if you have swallowing difficulties where you may need to avoid these. But if you have company, they make the soup look really pretty and dinner-party-ish, and taste great. I use the lot.”

Prue Leith

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“Serve the soup hot or cold, with each place setting decorated with the garnishes. I do it cold for dinner parties because you can keep the soup in a big jug or two-litre plastic milk bottle in the fridge, with the chilled soup plates.

Just before serving, put them round the dining table, then someone can go round with a tray of all the garnishes in egg cups or ramekins, dropping a pinch or two on each plate.”

Prue Leith

Preparation time:Less than 30 minutes

Serves:4 - 6

Cooking time:About 30 minutes

Prue Leith’s recipe for a smooth velvety soup can be enjoyed on its own if you have swallowing difficulties or complemented with garnish for sharing.

Ingredients
For the soup
- 125g ground almonds
- 500ml almond milk
- 500ml good strong stock
- 1 small cauliflower
- 1 medium onion, sliced
- 1 large whole head garlic
- Salt
- Olive oil
- Almond essence (if needed)
- Salt and pepper
For the top
- Small rose petals, fresh or dried, and or, marigold petals
- Coriander seeds, roasted or dry fried
- Fresh coriander leaves
- Coarsely ground black pepper
- Z’atar
- Dried sumac
- Finely grated orange rind
- Halved green grapes or, better still, fresh watermelon scooped into small balls

Method
1. Bake the whole head of garlic in the oven until soft or cook in the microwave until squashy.
2. Cool a little then cut the root end off and squeeze all the soft garlic paste out of it.
3. Sweat the onion until soft but not browned, in a couple of spoons of olive oil.
4. Then add the cauliflower, broken up, the ground almonds, the almond milk and stock, the garlic paste and a pinch of salt.
5. Put on a lid and cook slowly until the cauliflower is soft. Then liquidise to a velvet smooth soup.
6. Add salt and pepper to taste and if you cannot taste enough almonds, add a few drops of almond essence.