Toasted Almond and Garlic Soup,
grilled radicchio and extra virgin olive oil
Chef Barton Seaver
Hook DC
3241 M St. NW, Washington, DC 20007

* In honor of Jose Andres *
Serves 4

Ingredients:

2 cups sliced almonds, dry toasted 1 ½ cups water salt 1 head radicchio 3 tbsp. extra virgin olive oil 1 whole head organic garlic, peeled

Method:

For the soup:
Poach garlic by placing in cold water and bringing to a boil. Repeat three times. In a high-speed blender, puree almonds, garlic and water until very smooth. Pass through double layer of moistened cheesecloth. Gently squeeze so as to extract all of the liquid, but not hard enough as to push grainy solids through. Season with salt to taste.

For the radicchio:
Slice head lengthwise into three sections. Brush with one tablespoon olive oil and grill over wood fire until wilted. Season with salt and julienne.

To serve:
Place small pound of julienned radicchio in the center of the bowl and evenly divide remaining oil amongst the bowls. Pour soup tableside.