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)

Instructions

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.
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.