Sopa de Almendra (Mexican Almond Soup)

• 1 tbsp Olive oil
• 150 g Blanched almonds
• 1 medium Yellow onion
• 2 cloves Garlic
• 900 ml Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 120 ml Double cream

1. Warm the olive oil in a saucepan over a medium heat. Add the almonds and toast for 4 to 6 minutes, stirring often, until lightly golden and fragrant. Tip them into a blender jug and set aside.
2. Add the onion to the same pan and cook over a medium-low heat for 8 to 10 minutes until soft and translucent. Add the garlic and cook for 1 minute until fragrant.
3. Pour in the chicken stock and bring to a gentle simmer. Cook for 5 minutes to bring the flavours together, then remove from the heat.
4. Carefully ladle the hot stock mixture into the blender with the toasted almonds. Blend until very smooth, then return the soup to the pan.
5. Bring the soup back to a gentle simmer over a low heat and cook for 5 to 8 minutes, stirring, until creamy and slightly thickened. Season with the fine sea salt and black pepper.
6. Stir in the double cream and warm for 1 to 2 minutes without boiling. Taste and adjust seasoning, then serve hot.

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