1 cup (110 g) sliced almonds

6 garlic cloves, chopped

2 tbsp (30 ml) olive oil

5 cups (1.25 litres) chicken broth

2 cups (100 g) crustless white bread, cubed

In a pot over high heat, brown the almonds and garlic in the oil, stirring constantly. Add the broth and bread. Season with salt and pepper. Bring to a boil, then cover and simmer for 10 minutes.

In a blender, purée the soup until very smooth, about 5 minutes. Strain through a sieve.

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