Almond soup



For the almond soup

For the croutons


  1. For the soup, melt the butter in a small saucepan over a medium heat. Add the garlic and sauté until softened.

  2. Add the vegetable stock, double cream and almonds and simmer for five minutes.

  3. Blend with a hand blender and pour into a bowl.

  4. 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.

  5. Season with salt and freshly ground black pepper and sprinkle with parsley.

  6. To serve, sprinkle the croutons onto the soup.