Almond Soup
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.
- 5 cups chicken or vegetable stock, preferably homemade , or water
- 1 cup dry white wine or water
- 1 bay leaf
- 2 fresh parsley sprigs, plus more for garnish
- 3 tablespoons extra virgin olive oil
- 1 cup blanched almonds
- 1 onion, sliced
- 4 thick slices French or Italian bread, cut into ½- inch cubes
- ¼ teaspoon saffron threads
- ½ teaspoon ground cumin
- Salt and black pepper to taste
Instructions:
- 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 heat to medium-high. Add the almonds, onion, and bread and cook, stirring occasionally, until the onions are softened, about 5 minutes. Cool slightly; remove about a quarter of the bread cubes and set aside.
-  Place the remaining almond mixture in a food processor with the saffron and cumin. Process until the mixture is a smooth paste. With the machine running, slowly pour 1 cup of the broth into the almond paste to blend.
- Remove the bay leaf and parsley sprigs from the broth and stir in the almond paste. Bring the soup to a boil, then lower the heat and simmer for 10 minutes. Taste and add salt and pepper as necessary, then garnish with a few parsley sprigs and the reserved bread cubes and serve.