Spanish Almond Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1/2 cup blanched almonds (3 ounces)
- 2 cups 1/2-inch bread cubes (from a baguette)
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 large garlic cloves, finely chopped
- 1/4 teaspoon coarsely crumbled saffron threads (0.3 g)
- 2 cups chicken broth
- 2 cups water
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Sherry vinegar, or to taste (optional)
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