Creamy milk and roast garlic soup with manchego and green olive toast

Name: Creamy milk and garlic soup with manchego and olive toast recipe
Yield: 4
Ingredients: 60ml olive oil; 2 garlic bulbs; 100g fresh white breadcrumbs; 1 tsp pimentón de la Vera (smoked paprika); 1l vegetable stock; 200ml full cream milk; 200g pitted green olives, roughly chopped; 40.00 ml baby capers; 1 garlic clove; Finely grated zest of 1/2 lemon, plus a good squeeze of juice; 80ml olive oil; 6 slices of crusty bread; 75g Manchego, grated

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P84 Roast Garlic Soup with Olive Toast606

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by José Pizarro

Jul 05, 2022

“In Spain, garlic is the king of the herbs, and it’s very important in our cooking. So, this recipe is all about the garlic. There is truly nothing like this soup. If you’ve never tried it, stop what you’re doing and make it now! It’s a favourite recipe of my Mum’s, although her version is much simpler." – José Pizarro.

1/4 cup (60ml) extra virgin olive oil
2 garlic bulbs
100g fresh white breadcrumbs
1 tsp pimentón de la Vera (smoked paprika)
4 cups (1L) vegetable stock
200ml full cream milk

Green olive toast

200g 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
1/3 cup (80ml) extra virgin olive oil, plus extra for drizzling
6 slices of crusty bread
75g Manchego, grated

Method

1.

Preheat the oven to 180°C. Rub 1 tbs of the oil all over the garlic bulbs and place them in a small roasting pan. Cook for 20-30 minutes until tender. Allow to cool, then squeeze out the soft garlic cloves into a bowl and mash with a fork. Set aside. Leave the oven on a for a later step.
2.

Heat remaining oil in a frypan over a medium-high heat and fry breadcrumbs for 4-5 minutes until golden. Tip into a saucepan over a medium-high heat. Add the mashed garlic and pimentón and season well, then fry for another minute. Pour in the stock and bring to a simmer. Bubble for 20 minutes, then blitz with a hand-held stick blender until smooth.
3.

Meanwhile, make the olive toast. Put the olives, capers and garlic into a small food processor and pulse to form a rough paste. Whiz in the lemon zest and juice and extra virgin olive oil. Season to taste.
4.

Arrange the slices of bread on a baking tray and drizzle with oil. Place in the oven and toast lightly on both sides for 2 minutes.
5.

Spread each slice of toast with the green olive mixture and scatter over the cheese. Return to the oven and cook for a further 2-3 minutes until the cheese has melted.
6.

Add the milk to the soup and bubble for a few minutes, then pour into bowls. Float a piece of toast in each and serve.