Sig's Onion and Almond soup with Sherry and Saffron

Melt butter in a heavy pan over low heat. Add onions and garlic,stirring to coat them with the butter,cover the pan and cook very gently,stirring all the time for abou 15 -20 minutes until the onions are soft and golden

Add saffron and cook for 3 to 4 minutes,then add the ground almonds and cook for another 2 to 3 minutes,again stirring all the time.Pour in the stock and sherry and stir in 1 tsp of salt.Season with plenty of black pepper. Bring to the boil then lowrr heat and simmer for 10 minutes

Process souo in blender or food processor until real smoth,then return to pan. Reheat slowly,stirring occasionally,but do not allow to boil. Taste for seasoning.

Ladle the soup into heated bowls,garnish with toasted slivered almonds a little parsley and serve immediately..

This soup can be eaten either hot or cold. If you want to serve it cold use olive oil instead of butter and add a little more stock, to make a slightly thinner soup. Chill for at least 4 hours. Just before serving taste for seasoning again and add a couple of ice cubes in each bowl.