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1
In a large saucepan, melt the butter in 1 tablespoon of the olive oil.
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2
Add the almonds and cook over moderate heat, stirring, until golden, about 6 minutes.
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3
Transfer the almonds to a plate and sprinkle with salt.
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4
Wipe out the saucepan.
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5
Add the remaining 1 tablespoon of olive oil, the red onions and a pinch of salt.
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6
Cover and cook over low heat, stirring, until softened, about 15 minutes.
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7
Add the garlic, bay leaves, thyme, crushed red pepper and saffron and cook over moderate heat, stirring, for 3 minutes.
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8
Add the yellow peppers, carrots and vegetable stock and bring to a boil over high heat.
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9
Reduce the heat to moderately low, cover and simmer until the vegetables are softened, about 25 minutes.
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10
Discard the bay leaves and thyme.
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11
Transfer 1 cup of the toasted almonds to a food processor and pulse until finely chopped.
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12
Add 1 cup of the cooking broth and puree.
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13
Using a slotted spoon, transfer the vegetables to the food processor and puree until smooth, adding 1/2 cup of the broth.
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14
Stir the puree into the remaining broth in the saucepan and season with salt.
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15
Ladle the soup into shallow bowls.
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16
Sprinkle with the remaining toasted almonds, garnish with dollops of sour cream and the parsley and serve.
