Active Time

　　15 min

　　Total Time

　　25 min

　　Active time: 15 min Start to finish: 25 min

　　

Ingredients

Makes 4 servings

　　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)

　　

Step 1

Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté almonds, stirring constantly, until golden, about 4 minutes. Transfer almonds with a slotted spoon to a blender. Add bread cubes, parsley, garlic, and saffron to oil in skillet and cook over moderate heat, stirring constantly, until golden, about 2 minutes. Transfer about one fourth of crouton mixture to a small bowl for garnish, then transfer remainder to blender. Add broth to blender and purée mixture until smooth.

　　

Step 2

Transfer purée to a 2- to 3-quart heavy saucepan and stir in water. Simmer, uncovered, stirring occasionally, until slightly thickened, about 5 minutes. Stir in salt and vinegar and serve soup topped with croutons.