Castilian Almond Soup

Castilian Almond Soup (from The Taste of Spain Cookbook) 

1/2 lb almonds (maracona if possible)
1 clove garlic, whole
1 tablespoon parsley, minced
8 slices multigrain bread, stale
1/2 cup olive oil
1 teaspoon cumin, ground
1/2 teaspoon saffron
2 pints stock
1/2 cup milk
salt
pepper

Fry almonds, garlic, parsley and four slices of the bread in 1/3 cup of olive oil until golden. Remove to blender and puree with cumin, saffron and 2 tablespoons of stock. Pour into sauce pan and return to stove top and add remaining stock and milk and bring to boil. Lower heat and simmer for 15 minutes. Fry remaining bread slices in olive oil until golden and crisp. Turn soup up to boil and add bread slices. Cover, remove from heat and allow to stand for 5 minutes before serving. Season with salt and pepper and serve.

Hugs!

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