Garlic and Almond Soup

•    6 heads garlic
•    2 medium onions
•    1/2 cup Almonds, blanched & toasted
•    1/2 cup of breadcrumbs
•    1 cup Pacific Natural Foods Organic Almond Original
•    7 cups of Pacific Natural Foods Free Range Chicken Broth
•    1/4 cup canola oil or inexpensive olive oil to sauté and roast with
•    1 T. butter
•    salt and pepper to taste

Pre-heat oven to 350°. Split the garlic cloves in half, width-wise and place cut side down on a heavy baking sheet lightly coated with oil and salt and pepper. Pour olive oil over garlic and roast in oven about 20 minutes until garlic is soft and will squeeze out easily from the skin. Slice onions in half and slice each half into thin strips. Heat oil in a heavy sauté pan with butter until hot. Add onions and sauté on medium heat. When onions turn clear, lower heat and stirring occasionally for about 20 minutes until golden brown. Season with salt and pepper and set aside. Toast breadcrumbs until golden brown on a heavy baking sheet until golden brown and dry- about 10 minutes at 350°.

In a food processor, puree almonds and breadcrumbs until very finely ground. Place in a mixing bowl and set aside. Add onions and garlic to the food processor and puree until smooth and creamy. Set aside. Bring Pacific Almond Milk and Pacific Chicken Broth to a boil. Place 2 cups in blender with the ground almonds and bread and blend until smooth and creamy. Add to garlic and onion puree and whisk into remaining boiling chicken stock. Season to taste. Serve with crusty bread or croutons. Garnish with parsley. This recipe will make about 10 cups of soup and freezes well.