For the almond soup
- 25g/1oz butter
- 1 clove garlic, crushed
- 150ml/¼ pint vegetable stock
- 50ml/2fl oz double cream
- 75g/3oz whole almonds, toasted and finely chopped
For the croutons
For the soup, melt the butter in a small saucepan over a medium heat. Add the garlic and sauté 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.