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Ajo blanco and almond pesto with sourdough croutons

Ed Baines from Ed Baines...Chefs At Sea
Ed Baines's terrific new twist on the classic Spanish white garlic soup is served alongside pungent almond pesto and crisp herb-flecked croutons

Ajo blanco and almond pesto with sourdough croutons

Method

1. First, make the Ajo Blanco. Place the almonds into a food processor and grind them as finely as possible. Turn the machine off and scrape any of the grounds nuts that are stuck to the side of the bowl.

2. Add 5 tablespoons of the iced water. Turn the machine back on and whiz until the almonds form a paste just runny enough to turn in on itself.

3. Squeeze any excess water out of the bread and add to the almonds, along with the garlic. Whiz again until smooth.

4. Add the olive oil and gradually pour in the rest of the iced water, until you have a very smooth mixture with the consistency of single cream.

5. Transfer the soup to a bowl and season to taste with sherry vinegar, salt and freshly ground black pepper. You should end up with a good balance of flavour between the almonds, garlic and sherry vinegar. Chill the soup for at least an hour.

6. Just before serving, check for seasoning again and adjust if necessary.

7. For the pesto, pound the garlic and almonds in a large pestle and mortar with a little salt.

8. Add the basil leaves, a few at the time, pounding and grinding the leaves against the side of the bowl.

9. Stir in the grated cheese and mix well.

10. Beat in the olive oil and lemon juice, salt and freshly ground black pepper to taste. Store in a screw top jar in the refrigerator until ready to serve.

11. Make the sourdough croutons. Pre-heat the oven to 200°C/gas 6. Gently heat the clarified butter and add the garlic and herbs and allow the mixture to infuse for several minutes. Brush the slices of bread with the infused butter; place them on a baking tray and bake for 5-6 minutes, until golden brown.

12. Serve the Ajo Blanco in bowls, garnished with some seedless white grapes and a softly poached quails' egg, together with the almond pesto and the sourdough croutons.

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Serves: 4

Prep: 30 min, plus chilling
Cook: 10 min, for garnish

Ingredients

For the Ajo Blanco:

250g whole blanched almonds, (preferably Spanish)
750ml ice cold water
75g stale white bread, crusts removed and soaked In water
3 garlic cloves, finely chopped
3 tbsp Olive oil
3 tbsp sherry vinegar

For the pesto:

2 garlic cloves, finely chopped
50g whole blanched almonds
salt and fresh ground black pepper
50g basil leaves, roughly torn
4 tbsp Pecorino cheese, grated
150ml extra virgin olive oil
lemon juice, to taste

For the sourdough croutons:

150g clarified butter, (ghee)
2 garlic cloves
small handful of mixed fresh herbs, such as flat leaf parsley, basil and chervil
1 sourdough loaf, thinly sliced