Main Course
Creamy Garlic Soup, Green Olive & Manchego Toasts
Ingredients
- 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
- GREEN OLIVE TOAST
- 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
Method
- 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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