Garlic soup with Serrano ham and oranges

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Cut the garlic tubers into cloves, but do not peel them. Put 1-2 cloves aside for garnishing. Roast the cloves on a baking tray in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes until they are soft. Wash the oranges, rub dry and tear off the zests with the zest ripper. Cut oranges in half and squeeze. Peel onion and cut into cubes.

2. 2

   Heat 1 tablespoon of oil in a saucepan. Fry the onions in it until transparent. Add almonds. Add cream and stock and simmer for about 10 minutes. Remove the garlic from the oven and let it cool down a little. Squeeze the puree out of the toes and add to the soup. Remove the crusts from the toast, cut it roughly and add it to the soup to bind it. Add orange juice as well. Puree the soup with a hand blender. Season to taste with salt and pepper. Peel and slice the garlic cloves that have been put aside.

3. 3

   Remove the crusts from the toast, cut it roughly and add it to the soup to bind it. Add orange juice as well. Puree the soup with a hand blender. Season to taste with salt and pepper. Peel and slice the garlic cloves that have been put aside. Heat 1 teaspoon of oil. Roast the garlic in it until golden brown. Wash the coriander, dab dry and chop coarsely, except for a stalk. Cut Serrano ham into fine strips. Bring the soup to the boil again and serve with orange zest, roasted garlic, Serrano ham and coriander. Garnish with remaining coriander

4. 4

   Heat 1 teaspoon of oil. Roast the garlic in it until golden brown. Wash the coriander, dab dry and chop coarsely, except for a stalk. Cut Serrano ham into fine strips. Bring the soup to the boil again and serve with orange zest, roasted garlic, Serrano ham and coriander. Garnish with remaining coriander

5. 5

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
530 kcal

CARBS
42 g

FATS
34 g

PROTEINS
11 g