Almond soup with ice cream

Put the almonds into a food processor and coarsely chop. Transfer them to a large bowl, then add the water.

Let soak for 12 hours or overnight in the fridge.
Use a hand-held blender or food processor to blend the almonds and water until smooth and creamy.
Carefully strain through a fine-meshed metal strainer.
Use the back of a ladle to help the soup pass through the strainer.
Add the sugar and whisk until it dissolves.
To serve, put a triangle of three caramelized almonds in the bottom of a bowl. Place a scoop of nougat ice cream in the center of the triangle.
Pour the almond soup around the ice cream.