Ingredients
Soup:
1 (7-8 ounce) loaf day-old crusty French bread, crust removed, bread cut into 3-inch lengths (reserve one 3-inch length for topping – see below)
1 cup blanched slivered almonds
2 cloves garlic
1/2 cup extra virgin olive oil
1 cup chicken stock
1/3 cup dry sherry
2 tablespoons GOLDEN BLOSSOM HONEY
2 tablespoons apple cider vinegar
Toppings:
1 cup seedless green grapes, halved
reserved bread cut into 1/2-inch croutons
1 tablespoon olive oil
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
Soup:
Place prepared bread in a large bowl. Cover with cold water. Let sit for 5 minutes. Remove bread from water and squeeze to remove excess liquid. Set aside.
In a food processor combine almonds and garlic until well ground. Add bread and process until smooth. With processor running, slowly add oil in a steady stream. Once smooth slowly add chicken stock, then sherry, then honey and finally apple cider vinegar. Process until all ingredients are well combined. Pour into a bowl and refrigerate at least 2 hours until well chilled.
Meanwhile prepare croutons by heating 1 tablespoon of olive oil in a skillet. Add bread cubes and sauté turning until golden brown, about 3-4 minutes. Drain on paper towels.
To serve, spoon soup into bowls. Top with grapes and golden bread cubes.
Serves: 4-6
Place prepared bread in a large bowl. Cover with cold water. Let sit for 5 minutes. Remove bread from water and squeeze to remove excess liquid. Set aside.
In a food processor combine almonds and garlic until well ground. Add bread and process until smooth. With processor running, slowly add oil in a steady stream. Once smooth slowly add chicken stock, then sherry, then honey and finally apple cider vinegar. Process until all ingredients are well combined. Pour into a bowl and refrigerate at least 2 hours until well chilled.
Meanwhile prepare croutons by heating 1 tablespoon of olive oil in a skillet. Add bread cubes and sauté turning until golden brown, about 3-4 minutes. Drain on paper towels.
To serve, spoon soup into bowls. Top with grapes and golden bread cubes.
Serves: 4-6
