Ingredients
• 3 tablespoons olive oil
• 1 cup blanched, skinned almonds
• 3 to 4 garlic cloves cut in half
• 2 cups diced stale white bread, crusts removed
• 6 cups chicken broth or stock (low fat is fine), divided
• a pinch of saffron threads, crushed
• freshly ground pepper
• salt
• 2 teaspoons good quality white wine vinegar (Spanish or Italian)
• chopped parsley, for garnish
Directions
Heat the oil in a 4- to 5-quart pot over medium heat.
Add the almonds, garlic, and diced bread and stir constantly for 1 to 3 minutes or until they are golden. Remove pot from the heat and remove the almonds, garlic, and bread, leaving any remaining oil behind in the pot. Reserve 1/2 cup of the bread.
Place the remaining bread, almonds, garlic, a cup of the broth, saffron, pepper, salt, and the vinegar in the food processor with the metal knife blade and process for a few minutes until a smooth thick paste is formed.
Place the remaining broth in the pot and stir in the almond paste. Cook, stirring, until soup comes to a boil, then reduce heat and simmer for 15 minutes. Garnish with parsley and reserved bread crumbs.
• 3 tablespoons olive oil• 1 cup blanched, skinned almonds
• 3 to 4 garlic cloves cut in half
• 2 cups diced stale white bread, crusts removed
• 6 cups chicken broth or stock (low fat is fine), divided
• a pinch of saffron threads, crushed
• freshly ground pepper
• salt
• 2 teaspoons good quality white wine vinegar (Spanish or Italian)
• chopped parsley, for garnish
Directions
Heat the oil in a 4- to 5-quart pot over medium heat.
Add the almonds, garlic, and diced bread and stir constantly for 1 to 3 minutes or until they are golden. Remove pot from the heat and remove the almonds, garlic, and bread, leaving any remaining oil behind in the pot. Reserve 1/2 cup of the bread.
Place the remaining bread, almonds, garlic, a cup of the broth, saffron, pepper, salt, and the vinegar in the food processor with the metal knife blade and process for a few minutes until a smooth thick paste is formed.
Place the remaining broth in the pot and stir in the almond paste. Cook, stirring, until soup comes to a boil, then reduce heat and simmer for 15 minutes. Garnish with parsley and reserved bread crumbs.
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