Sherried Onion And Almond Soup With Saffron

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 40 g butter (3 tbsp)
• 2 large yellow onions, thinly sliced
• 1 small garlic clove, finely chopped
• 1 pinch saffron strand
• 50 g blanched almonds, toasted and finely ground (2oz)
• 750 ml good chicken vegetable stock (3 cups)
• 45 ml dry sherry (3tbsp)
• salt & freshly ground black pepper
• 30 ml sliced almonds, toasted and chopped (2tbsp)
• fresh parsley (to garnish)

Recipe

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