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Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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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