SPANISH ALMOND SOUP

Spanish Almond Soup image

Yield Makes 4 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1/2 cup blanched almonds (3 ounces)
2 cups 1/2-inch bread cubes (from a baguette)
2 tablespoons chopped fresh flat-leaf parsley
2 large garlic cloves, finely chopped
1/4 teaspoon coarsely crumbled saffron threads (0.3 g)
2 cups chicken broth
2 cups water
1/2 teaspoon salt, or to taste
1 teaspoon Sherry vinegar, or to taste (optional)

Steps:

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté almonds, stirring constantly, until golden, about 4 minutes. Transfer almonds with a slotted spoon to a blender. Add bread cubes, parsley, garlic, and saffron to oil in skillet and cook over moderate heat, stirring constantly, until golden, about 2 minutes. Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender. Add broth to blender and purée mixture until smooth.
Transfer purée to a 2- to 3-quart heavy saucepan and stir in water. Simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Stir in salt and vinegar and serve soup topped with croutons.