Ingredients

• 3 large bulbs fresh garlic
• 1 small white onion, chopped
• 4 large jalapeno peppers, chopped
• Extra virgin olive oil
• ½ cup heavy cream
• 4 cups chicken stock
• 2 tablespoons chili powder (I used habanero powder)
• 1 small loaf ciabatta bread
• 2 tablespoons white wine vinegar
• ½ cup almonds, lightly toasted
• Salt and pepper to taste
• 2 slices bread
• ½ cup crumbled feta cheese
• 2 tablespoons mint leaves, chopped

Cooking Directions

1. Break apart the garlic and set them on a baking dish. Sprinkle with olive oil and bit of salt.
2. Bake them in an oven preheated to 350 for about 30 minutes, or until they are nice and soft. Remove from heat and cool. Peel and set aside.
3. Heat a large pot to medium heat. Add onion and jalapeno peppers with a bit of oil. Cook about 5 minutes to soften.
4. To the pot, add heavy cream, chicken stock, garlic and chili powder. Bring to a boil, then reduce and cook about 10 minutes.
5. Tear the bread into pieces and add them to the pot in batches. Stir to incorporate and let them soak in.
6. Add almonds.
7. Use a stick blender to process the soup in the pot. Or, you can transfer the soup mix to a blender in batches to process, then return to the pot.
8. Heat through and reduce heat to simmer. Season with salt and pepper as needed.
9. Meanwhile, heat a large pan to medium-high heat.
10. Cut bread slices into cubes and dry roast them in the pan until crispy. Remove from heat and add to a bowl. Allow to cool.
11. Toss croutons with feta cheese and mint.
12. Serve soup into bowls and to with feta-mint-crouton mixture!