creamy garlic and milk soup with green olive , lemon and manchego toasts kieran cuddihy newstalk Aisling Larkin

Creamy Garlic Soup, Green Olive & Manchego Toasts

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green olives
321 soup
green olives
Prep Time: 32 minutes
Cook Time: 15 minutes
Servings: 4


  • 20 ml extra virgin olive oil
  • 2 small garlic bulbs
  • 100 g fresh white sourdough or ciabatta breadcrumbs
  • 1 tsp smoked paprika
  • 1 L vegetable stock
  • 150 ml full cream milk
  • 50 mls cream
  • 200 g pitted green olives roughly chopped
  • 2 tbs baby capers
  • 1 garlic clove
  • Finely grated zest of 1/2 lemon plus a good squeeze of juice
  • 80 ml extra virgin olive oil plus extra for drizzling
  • 6 slices of crusty bread
  • 75 g Manchego grated


  • Preheat the oven to 180°C.
  • Cut the tops off the garlic bulbs, drizzle with olive oil, wrap in foil, and roast in the oven for 45 minutes until soft.
  • In a food processor, blend the roasted garlic with the breadcrumbs, smoked paprika, vegetable stock, and milk until smooth. Season with salt and pepper.
  • Transfer the mixture to a saucepan and heat gently until thickened, stirring occasionally.
  • GREEN OLIVE TOAST: In a bowl, mix the green olives, capers, garlic, lemon zest, lemon juice, and olive oil.
  • Toast the bread slices until golden brown.
  • Spread the creamy garlic mixture on the toast, top with the green olive mixture, and sprinkle with grated Manchego cheese.
  • Drizzle with extra olive oil and serve hot. Enjoy your Creamy Garlic and Green Olive Toasts!

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