Signature Series Artisan Recipe - April 2013

Garlic is known for it's curative properties, which makes this soup not only good for you but we like it because it is just plain delicious. The garlic becomes sweet, soft, and silky when it’s roasted, making for a sweet, creamy soup.  Cheers to Spring and enjoy with this month's Signature Series selections. Garlic Almond Soup
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Roasted Garlic and Almond Soup

Ingredients:
• 8 oz roasted skinless almonds
• 1 qt vegetable stock
• 4-oz spiced vinegar (recommended: Chaparral Gardens)
• 20 garlic cloves, roasted
• salt and pepper, to taste
• 20 green grapes, sliced thin
• 2 Tbsp Extra Virgin Olive Oil, for garnish

Preparation:
Put all the ingredients but the grapes in a high power blender and blend on the highest speed for two minutes, or until smooth, If soup is too thick, add some vegetable stock. Season with salt and pepper and chill for two hours. Serve in a chilled bowl and top with the sliced green grapes and the oilve oil.

This months' Signature Series wines:
• Talley Vineyards 2010 Estate Pinot Noir
• Talley Vineyards 2010 Estate Chardonnay
• Baldacci Family Vineyards IV Sons 2009 Fraternity, Napa Valley
• Lail Vineyards 2010 "Blueprint" Napa Valley Cabernet Sauvignon

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Click to view our past recipes:

March 2013

February 2013

January 2013

December 2012

November 2012

October 2012

September 2012

August 2012

July 2012

June 2012