An unusual, refreshing summer first course, Garlic Soup with croutons and parsley should be well-chilled before serving.
Accompany it with thin slices of toast.
2 pints chicken stock
1 fl. oz. white wine
4 garlic cloves, crushed
1 oz. ground almonds
½ teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped fresh parsley
In a large saucepan bring the stock and wine to the boil over high heat. Add the garlic, almonds, salt and pepper. Stir well and reduce the heat to low. Simmer for 15 minutes.
Remove the pan from the heat and strain the soup into a soup tureen. Allow the soup to cool to room temperature, then place it in the refrigerator to chill for 2 hours.
Just before serving, float the croutons on top of the soup and sprinkle over the parsley.