Spanish Onion and Almond Soup

This is a delicious fresh tasting soup with all the flavours of Spain encompassed in one ladle.
Pesach friendly, can be made in advance, Parev.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 6- 8

Ingredients
2 Spanish onions - peeled and sliced4 cloves of garlic - peeled and finely chopped
2 tablespoons- olive oil
2 large leeks - trimmed and sliced
55g (2 oz) ground almonds
3 tablespoons - Kosher for Pesach Sherry
1.2 litres (2 pints) vegetable stock
Salt and freshly ground black pepper

Garnish
30g (1 oz) Whole toasted almonds
1 Bunch of parsley - roughly chopped

Method
1) Heat the olive oil in a large saucepan
2) Sauté the chopped onion, garlic and leek for 10 minutes or until softened
3) Add the stock, ground almonds and sherry. Bring to the boil and simmer for 10 minutes
4) Liquidise 4 ladles of the soup and then return to the saucepan
5) Season well with salt and freshly ground black pepper

To serve the stylish way
Serve in individual bowls with a scattering of toasted almonds and a dusting of freshly chopped parsley.

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