Almond soup

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

Dietary Vegetarian

From Ready Steady Cook

Method

For the soup, melt the butter in a small saucepan over a medium heat. Add the garlic and sautÃ© until softened.
Add the vegetable stock, double cream and almonds and simmer for five minutes.
Blend with a hand blender and pour into a bowl.
For the croutons, heat the oil in a frying pan and add the bread cubes stirring to coat the bread cubes in oil. Fry gently until golden on all sides.
Season with salt and freshly ground black pepper and sprinkle with parsley.
To serve, sprinkle the croutons onto the soup.

1 clove garlic, crushed

1 tbsp chopped fresh parsley

75g/3oz whole almonds, toasted and finely chopped

salt and freshly ground black pepper

2 tbsp olive oil

150ml/Â¼ pint vegetable stock

25g/1oz butter

50ml/2fl oz double cream

2 slices white bread, crusts removed, cut into cubes

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