3 tbsp butter
2 large onions, thinly sliced
1 small garlic clove, finely chopped
pinch of saffron threads
50g blanched almonds, toasted and finely ground
750ml chicken stock
3 tbsp sherry
1/2 tsp paprika
2 tbsp flaked, toasted
chopped fresh parsley
Melt the butter in a heavy pan over a low heat. Add the onions and garlic, stirring to ensure that they are thoroughly coated in the melted butter, then cover the pan and cook very gently, stirring frequently, for about 20 minutes, or until the onions are soft and golden yellow.
Add the saffron threads to the pan and cook, uncovered, for 3-4 minutes, then add the finely ground almonds and cook, stirring the ingredients constantly, for a further 2-3 minutes.
Pour in the chicken stock and sherry into the pan and stir in 1 tsp salt and the paprika. Season with plenty of black pepper. Bring to the boil, then lower the heat and simmer gently for about 10 minutes.
Pour the soup into a food processor and process until smooth, then return it to the rinsed pan. Reheat slowly, without allowing the soup to boil, stirring occasionally. Taste for seasoning.
Ladle the soup into heated bowls, garnish with the toasted flaked or slivered almonds and a chopped fresh parsley and serve immediately.
This is one of the most interesting soups I have made. The ground almonds give the soup a distinctive taste; a taste which is close to that of soups found in posh restaurants (ok, I am still far away from that but I am getting there…one day…)