Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large saucepan, heat the olive oil until shimmering. Add the almonds and garlic and cook over moderately high heat, stirring constantly, until golden, about 5 minutes. Using a slotted spoon, transfer the almonds and garlic to a plate. Add the bread to the saucepan and cook, turning occasionally, until golden and crisp, about 4 minutes.

Step 2    

In a food processor, combine about two-thirds of the bread with the almonds, garlic, saffron and thyme and process until finely ground. Add 1 cup of the stock and process until smooth.

Step 3    

Return the almond mixture to the saucepan. Add the remaining 4 cups of stock and bring to a boil. Simmer over moderate heat until the soup is slightly thickened, about 15 minutes. Stir in the vinegar and season with salt and pepper.

Step 4    

Meanwhile, finely dice the remaining fried bread. Serve the soup in shallow bowls, garnished with the diced bread, apples and parsley.

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