spanish onion and almond soup

• 3 tbsp butter
• 2 large onions, thinly sliced
• 1 small garlic clove, finely chopped
• pinch of saffron
• 50g toasted almonds, ground
• 750ml vegetable stock
• 3 tbsp sherry
• 1/2 tsp paprika (smoked is best)
• salt and pepper

to garnish

• toasted flaked almonds
• flat leaf parsley, finely chopped

melt the butter in a heavy based pan over a low heat. add the sliced onions and garlic, stir thoroughly, cover and cook gently for 20 minutes or until the onions turn golden. stir frequently. add the ground almonds and cook for 2-3 minutes, stirring all the time.

pour in the stock and sherry, add the saffron and paprika and season with salt and freshly ground black pepper. bring to the boil and simmer for 10 minutes.

pour the soup into a blender and process until smooth. reheat without allowing it to boil.

serve with flaked almonds and chopped parsley.