Sherried Onion and Almond Soup With Saffron

Recipe by HappyBunny
READY IN: 50mins


  • 40
    g butter (3 tbsp)
  • 2
    large yellow onions, thinly sliced
  • 1
    small garlic clove, finely chopped
  • 50
    g blanched almonds, toasted and finely ground (2oz)
  • 750
    ml good chicken vegetable stock (3 cups)
  • 45
    ml dry sherry (3tbsp)
  • salt & freshly ground black pepper
  • 30
    ml sliced almonds, toasted and chopped (2tbsp)
  • fresh parsley (to garnish)


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