Ingredients
1. Blanched almonds (1/2c about 3 ounce)
2. water (2c)
3. chicken broth (2c)
4. coarsely crumbed saffron threads (1/4tsp)
5. finely chopped garlic cloves (2large)
6. chopped fresh flat leaf parsley (2tbsp)
7. ½ inch bread cubes (2c)
8. extra virgin olive oil (3tbsp)
9. Sherry vinegar (1tsp or to taste)
10. salt (1/2 tsp or to taste)

Method Of Preparation:-
1. Take a heavy frying pan, place it over moderate high heat and then heat oil in it to smoking point. Then fry almonds in it by stirring until they get golden color.

2. Put the almonds in a blender with a spoon. Then add parsley, bread cubes, saffron and garlic into the oil in the pan and cook them by stirring over medium heat for about 2 minutes until they get golden color.

3. Place ¼ of the mixture or crouton in a small bowl for garnish and put the rest of the mixture into the blender. Add broth into the blender and then blend the mixture until it becomes smooth or get pureed.

4. Take a heavy saucepan of 2 to 3 quart, put puree in the pan and stir in water. Keep it to simmer, uncovered for about 5 minutes by stirring irregularly until the mixture becomes slightly thickened. Mix salt and vinegar in it and place crouton over the top and then serve it.

Number Of Servings – 4