Sherry Onion Soup with Saffron

The Spanish combination of onions, sherry and saffron gives this soup an enthralling flavour that is perfect for the opening course of a meal. The addition of ground almonds to thicken the soup gives it a wonderful texture and taste.

Ingredients:

40g butter

2 large yellow onions, thinly sliced

2.5ml chopped garlic

Pinch of saffron threads

50g blanched almonds, toasted and finely ground

750ml vegetable or chicken stock

45ml sherry

2.5ml paprika

Sea salt and freshly ground black pepper

To Garnish:

30ml flaked or slivered almonds, toasted

Chopped fresh parsley or coriander

Method:

Melt the butter in a heavy pan over a low heat. Add the onions and garlic, stirring to ensure that they are thoroughly coated in the melted butter. Cover the pan and cook very gently, stirring frequently, for about 20 minutes, or until the onions are soft and golden in colour.

Add the saffron threads to the pan and cook, covered, for 3-4 minutes. Add the ground almonds and cook, stirring constantly, for a further 2-3 minutes, until the almonds are golden.

Pour the stock and sherry into the pan and stir in 5ml salt and the paprika. Season the soup with plenty of black pepper. Bring to the boil, lower the heat and simmer gently for about 10 minutes.

Blend the soup well with a stick blender until the soup is completely smooth. Reheat slowly, stirring occasionally, without allowing the soup to come to the boil. Taste for seasoning, adding more salt and pepper if required.

Ladle the soup into heated bowls, garnish with the toasted almonds and a little chopped fresh parsley or coriander and serve immediately.

Serves 4