Ingredients

• 1/2 cup lightly toasted almonds
• 2 tablespoons toasted pine nuts
• 2 cloves garlic, smashed
• 2 1/2 cups white grapes
• 1 cup white grape juice
• 1/2 cup water
• 2 slices country white bread, crusts removed and cubed
• 1 cup heavy cream, whipped to soft peaks
• 2 to 3 tablespoons verjus
• 2 to 3 tablespoons walnut oil
• Chopped chives, for garnish
• Toasted slivered almonds, for garnish, optional
• Champagne grapes, optional

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Instructions

1. Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
2. Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.