Sherried Onion And Almond Soup With Saffron

1. 1

   Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent.

2. 2

   Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.

3. 3

   Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.

4. 4

   Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately.

* Per serving · 4 servings · Values may vary.