Almond Soup

• 5 cups chicken or vegetable stock, preferably homemade (page 160 or 162), 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 1/2-inch cubes
• 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste

1. 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.
2. Meanwhile, put the oil in a skillet and turn the heat to medium-high.
3. Add the almonds, onion, and bread and cook, stirring occasionally, until the onions are softened, about 5 minutes.
4. Cool slightly; remove about a quarter of the bread cubes and set aside.
5. Place the remaining almond mixture in a food processor with the saffron and cumin.
6. Process until the mixture is a smooth paste.
7. With the machine running, slowly pour 1 cup of the broth into the almond paste to blend.
8. Remove the bay leaf and parsley sprigs from the broth and stir in the almond paste.
9. Bring the soup to a boil, then lower the heat and simmer for 10 minutes.
10. Taste and add salt and pepper as necessary, then garnish with a few parsley sprigs and the reserved bread cubes and serve.

chicken, white wine, bay leaf, parsley sprigs, extra virgin olive oil, blanched almonds, onion, italian bread, saffron threads, ground cumin, salt

Taken from www.epicurious.com/recipes/food/views/almond-soup-385802 (may not work)