Spring Garlic & Almond Soup
with Macerated Grapes 

 The Vault, Hot Springs  | Serves 12

Ingredients:
2 tablespoons roasted garlic oil
1 yellow onion, julienned
6 cloves garlic, fresh
3 sprigs thyme
4 ounces raw almonds
2 bay leaves
1/2 cup almond flour
All of reserved roasted garlic
1/2 gallon almond milk
24 fluid ounces of Hot Springs mineral water
6 fluid ounces Superior Bathouse Brewery’s “The Bee’z Kneez” brewed with local honey and basil
1/4 tsp white pepper, crushed
4 tablespoons sugar
8 slices Ambrosia Bakery’s French baguette
Salt to taste

Directions: 
Sweat garlic oil, onion, garlic, thyme, almonds and bay leaves until tender, then incorporate roasted garlic and almond flour, cook over medium low heat until thick. Deglaze with Bee’z Kneez, and allow alcohol to cook off. Add almond milk and Hot Spring water, simmer for 30 minutes. Season with sugar and white pepper. Cube bread without crust and add to soup. Allow bread to soak, blend until thick. Adjust thickness with spring water.

For garnish:
2 cups your preferred table grape
2 tablespoons sugar
1 pinch of ground cloves
2 pinch cinnamon

Directions:
Mix dry ingredients together and sprinkle over grapes, let sit overnight. Slice thin, place on top of soup.

Serve chilled or warm.