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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. 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.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Food photo lighting — LED panels, diffusers, backdrops for stunning shots
LED herb garden — grow basil, cilantro, parsley, dill year-round
LED microgreen kit — year-round fresh garnish, 7-day harvest cycle