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🍽️ Creamy Almond and Garlic Soup with Crispy Croutons

684 kcal · 30 min · 4 servings

Ingredients

• 8 slices white bread (from the day before, approx. 60 g)
• 6 tbsp olive oil
• 4 garlic cloves
• 200 g almond kernels
• 750 ml meat broth
• 1 sachet saffron (0.1 g ground)
• 1 packet saffron threads (0.1 g)
• salt
• pepper (from the mill)
• 1 pinch cumin (ground)
• 3 tbsp parsley

Instructions

1. 1. Cut the white bread into small cubes.
2. 2. Heat 4 tablespoons of oil in a pan.
3. 3. Fry the bread cubes in the oil until crispy.
4. 4. Remove the finished cubes from the pan and set them aside.
5. 5. Peel the garlic.
6. 6. Chop the garlic finely.
7. 7. Fry the garlic together with the almonds in the remaining oil until golden yellow.
8. 8. Remove the garlic-almond mixture from the pan.
9. 9. Puree the garlic-almond mixture in a blender or food processor until smooth.
10. 10. Place the puree mixture into a pot.
11. 11. Pour the broth into the pot.
12. 12. Add the saffron to the soup.
13. 13. Bring the soup to a boil.
14. 14. Let the soup simmer gently for 10 minutes.
15. 15. Season the soup with salt to taste.
16. 16. Season the soup with pepper to taste.
17. 17. Season the soup with cumin to taste.
18. 18. Stir the parsley into the soup.
19. 19. Take two-thirds of the bread cubes.
20. 20. Mix these bread cubes into the soup.
21. 21. Taste the soup again.
22. 22. Take the remaining bread cubes.
23. 23. Sprinkle the remaining bread cubes on top of the soup.
24. 24. Serve the soup immediately.

Nutrition per serving

• kcal: 684
• Protein: 21 g · Fett/Fat: 43 g · Carbs: 54 g