Andalusian Almond Soup

Cut white bread into small cubes, fry in hot olive oil in a frying pan until crisp. Remove, keep warm.

Remove the peel from the garlic cloves and roast them with the almond kernels in the remaining fat until golden brown. Rinse parsley, pluck off leaves, sauté half of it in hot fat for about 3 minutes. Chop the other half. Put the contents of the pan into a saucepan and grind. Season with cumin, salt, pepper and saffron. Pour in beef broth. Cover and simmer at low temperature for about 20 minutes.

Sprinkle half of the bread cubes into the soup. Season again, because the bread absorbs a lot of seasoning. Sprinkle remaining parsley and bread cubes over soup.

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