1/4 cup fruity olive oil

2 1/2 cups whole blanched almonds

3 slices firm white bread, crusts removed, cut into 1/2-inch croutons

2 cloves garlic, minced

1/4 teaspoon saffron threads

1 teaspoon cumin

6 cups fat-free chicken broth

1 tablespoon white wine or cider vinegar

Salt and white pepper to taste

1/2 cup light cream (optional)

2 tablespoons chopped parsley or toasted sliced almonds

In a large saucepan, warm the olive oil over moderate heat. Add the almonds and cook gently, stirring once or twice, until they turn golden, about 4-5 minutes. Place a sieve over a bowl and spoon the almonds into it. Return the oil that drains from them to the pan, and replace it on moderate heat. Add the croutons and garlic and saute until the croutons are golden. Remove from the pan and take the pan from the heat. Sprinkle the saffron threads into the warm pan and let them turn a shade darker.

In a food processor or blender, process the almonds until they look like crumbs. Return them to the pan along with the cumin, half the croutons, the chicken broth, vinegar, and a little salt and pepper. Bring to simmering point; cover and simmer for 25-30 minutes. Taste the soup for seasoning and texture. Add more salt, pepper, and vinegar if you think the soup needs it. If the texture is rougher than you like, process the soup again in batches until smooth. Adding the optional cream also smooths the texture.

Serve in shallow soup plates sprinkled with the remaining croutons and the parsley or sliced almonds. (To toast almonds, place them in a shallow dish in a 300-degree oven and bake until golden, about 8 minutes.)

Serves 6-8.