Saffron Almond Soup

Blanch (scald) almond kernels with boiling hot water and squeeze the kernels out of the thin, brown shells.

Cut white bread into small cubes, heat olive oil in a frying pan and toast the bread cubes in it until crispy, remove and set aside.

Remove the skin from the garlic and sauté with the almond kernels in the remaining olive oil over medium heat until golden brown., Rinse the parsley, shake dry, pluck off and fold in half of the leaves and sauté for about 3 min. Keep remaining parsley.

Grind pan contents with hand mixer, place in saucepan, season with pepper, salt, cumin and saffron. Add beef broth, bring to a leisurely boil and simmer gently at low temperature with lid closed for about 20 min.

In the meantime, chop the remaining parsley. Add half of the bread cubes to the soup, season and re-season, the bread cubes soak up a lot of seasoning. Finally, sprinkle in the parsley. Sprinkle the remaining bread cubes on top and bring to the table.

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