Almond Soup

Name: Almond Soup
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: 4 thick slices French bread or Italian bread, cut into ½-inch cubes; 1 onion, sliced; ¼ teaspoon saffron threads; 4 thick slices French bread or Italian bread, cut into ½-inch cubes; 2 fresh parsley sprigs, plus more for garnish; 1 bay leaf; 1 cup blanched almonds; 3 tablespoons extra virgin olive oil; Salt and black pepper to taste; ½ teaspoon ground cumin; Salt and black pepper to taste; 1 cup dry white wine or water; 1 cup dry white wine or water; 5 cups chicken or vegetable stock, preferably homemade, or water; 5 cups chicken or vegetable stock, preferably homemade, or water; 5 cups chicken or vegetable stock, preferably homemade, or water

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This is an unusual soup, with flavors that may mystify but undoubtedly will please your guests. It’s often served cold—and called a gazpacho—but I like it equally well hot.

Ingredients

5 cups chicken or vegetable stock, preferably homemade, or water
1 cup<

Europe
Spain
Winter
Summer
Mediterranean
Soup

Method

Place the stock and wine in a large saucepan with the bay leaf and parsley sprigs and turn the heat to medium-high; when the first bubbles appear, turn the heat to low and maintain a gentle simmer.
Meanwhile, put the oil in a skillet and turn the heat to medium-high. Add the almonds, onion, and bread and cook, stirring occasionally, until the onions are softene