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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 25 min Ingredients:
3 tablespoons extra-virgin olive oil |
1/2 cup blanched almonds (3 ounces) |
2 cups 1/2-inch bread cubes (from a baguette) |
2 tablespoons chopped fresh flat-leaf parsley |
2 large garlic cloves, finely chopped |
1/4 teaspoon coarsely crumbled saffron threads (0.3 g) |
2 cups chicken broth |
2 cups water |
1/2 teaspoon salt, or to taste |
1 teaspoon sherry vinegar, or to taste (optional) |
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. 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.
2. 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.
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