Spanish Almond Soup

Spanish Almond Soup
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons fresh flat-leaf parsley
  • 2 large garlic cloves
  • 1 teaspoon Sherry vinegar
  • 2 cups bread cubes (from a baguette)
  • 2 cups chicken broth
  • ½ cup blanched almonds
  • 3 tablespoons extra-virgin olive oil
  • + 3 more ingredients
    • ¼ teaspoon saffron threads
    • ½ teaspoon salt
    • 2 cups water

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 modera...

View full recipe at Epicurious

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