Spanish Almond Soup
Spanish Almond Soup is This recipe is typical of European cuisine. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 25 minutes.
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 moderate heat, stirring constantly, until golden, about 2 minutes.
Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender.
Add broth to blender and purée mixture until smooth.
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.