Sherried Onion and Almond Soup With Saffron

• butter↗40 g

  3 tbsp

• large yellow onions, thinly sliced↗2
• small garlic clove, finely chopped↗1
• pinch saffron strand↗1
• blanched almonds, toasted and finely ground↗50 g

  2oz

• good chicken vegetable stock↗750 ml

  3 cups

• dry sherry↗45 ml

  3tbsp

• salt & freshly ground black pepper
• sliced almonds, toasted and chopped↗30 ml

  2tbsp

• fresh parsley↗

  to garnish

Step-by-step instructions

1. 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. 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. 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. 4

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