Almond soup

Classic almond soup with crunchy croutons and saffron aroma.

Ingredients

1/2 cup raw, peeled almonds

2 cups croutons

2 garlic cloves

2 cups chicken broth

2 cups water

3 tablespoons olive oil

1 tablespoon vinegar

1 bunch parsley

1 pinch saffron

salt

heavy cream

Heat 3 tbsp olive oil in a skillet over medium heat. When the fat is hot, add 1/2 c raw, peeled almonds.
Sauté the almonds, stirring frequently, until they turn golden brown and start to smell fragrant, about 5-7 minutes. Be careful not to burn them.
Remove the skillet from the heat and let the almonds cool slightly. Then, blend them with a stick blender or in a blender until you get a fine paste.
Finely chop 2 garlic cloves. Wash and dry 1 bunch of parsley, then chop it finely.
In a bowl, mix the chopped garlic, finely chopped parsley, and 1 pinch of saffron. Stir well.
Add 2 c croutons to the mixture with garlic, parsley, and saffron. Stir to season evenly.
Blend the seasoned croutons together with the almond paste in a blender or with a stick blender until you get a coarser mixture.
Transfer the resulting mixture to a saucepan. Add 2 c chicken broth and stir well.
Gradually add 2 c water, stirring constantly, until you get a smooth puree without lumps.
Place the saucepan on the stove and turn the heat to medium. Let the soup come to a boil, then reduce the heat to low.
Simmer the soup over low heat, stirring occasionally, until it thickens to the desired consistency, about 15-20 minutes.
Season the soup with salt to taste. Add 1 tbsp vinegar and stir well.
Serve the soup hot, garnished with the remaining croutons and a little heavy cream.