Creamy Almond Soup

Von Spain on a Fork · 25 Min.

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Zubereitung

1. Put the eggs in a saucepan and add just enough water to cover them. Bring to a boil over high heat, then cover, turn off the heat and let them sit 10–11 minutes. Cool and peel them.
2. Heat a large frying pan over medium heat with 2 tbsp (30 ml) extra virgin olive oil.
3. Cut the 4 slices of 1/2 inch (1.25 cm) baguette into small cubes.
4. Fry the bread cubes, stirring every minute, for 4–5 minutes until golden. Remove and set aside.
5. In the same pan at the same heat, add 2 tbsp (30 ml) more olive oil, then immediately add the 2 slices of 1 inch (2.50 cm) baguette, the 5 garlic cloves (skins removed) and the blanched almonds. Fry 3–4 minutes until golden all around. Remove and set aside.
6. In the same pan at the same heat, add 3 cups (720 ml) vegetable broth, the saffron and the dried thyme, and gently mix.
7. While the broth heats, blend the fried bread slices, garlic and almonds with 1/2 cup (120 ml) water and generous sea salt and black pepper into a thick puree, using a hand blender, food processor, upright blender or nutribullet.
8. When the broth boils, stir in the almond puree, then whisk to remove lumps until smooth and creamy. Simmer 10 minutes, then remove from the heat.
9. Ladle into shallow bowls and garnish with the eggs cut into quarters, a small handful of the fried bread cubes and fresh parsley. Serve warm, at room temperature or chilled. It keeps up to 3–4 days in the fridge.

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