Ingredients
Method
1.Heat oil in a large saucepan over medium heat, cook onion, stirring, until soft. Add garlic and saffron, cook, stirring, until fragrant.
2.Add potato to the pan with stock and the water, simmer, covered, 20 minutes or until soft. Stand 10 minutes.
3.Meanwhile, dry-fry nuts in a small frying pan over medium heat until browned lightly. Remove from pan immediately to stop from over-browning, cool, then chop coarsely.
4.Blend or process soup, in batches, until smooth. Return soup to pan, stir over medium heat until hot. Season to taste.
5.Ladle soup into serving bowls, top with dip, nuts and freshly ground black pepper.
Starchy potatoes, such as sebago, are best to use. Reheat before topping with dip and almonds.
Note
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