Spanish Almond Soup

Ingredients

• 3 ounces blanched almonds and 
• 2 cups unseasoned bread cubes (from a baguette)
• 2 cups chicken broth 
• 2 tablespoons flat-leaf parsley fresh chopped
• 2 large garlic cloves finely chopped
• 3 tablespoons olive oil extra-virgin
• 0.3 g coarsely saffron threads crumbled
• 0.5 teaspoon salt to taste
• 1 teaspoon sherry vinegar to taste
• 2 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• blender
• slotted spoon

Directions

1. 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.
2. Transfer almonds with a slotted spoon to a blender.
3. Add bread cubes, parsley, garlic, and saffron to oil in skillet and cook over moderate heat, stirring constantly, until golden, about 2 minutes.
4. Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender.
5. Add broth to blender and purée mixture until smooth.
6. 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.