ONION AND ALMOND SOUP
(Cebollada con Almendras)
Serves 6

2 tbsp extra virgin olive oil
2 large white onions, thinly sliced
6 cups chicken broth
1 cup dry white wine
1 bay leaf
2 sprigs fresh parsley or cilantrillo
salt and white pepper to taste
40 blanched almonds
1/4 tsp ground cumin
6 slices french bread, lightly toasted
1/2 cup grated Parmesan cheese
Sliced toasted almonds (toast with a little bit of butter in a skillet at high)

In a large pot, heat the olive oil and sauté the onion slices until they are wilted but not brown. Add the broth, wine, bay leaf, cilantrillo or parsley, salt and ground pepper. Cover and simmer for 1/2 hour. Grind the almonds in the processor until very fine. With the motor running, little by little add 1/2 cup broth to the almonds and process until the liquid is milky white and no pieces of almonds remain. Strain. If you need, process again until liquefied. Return almond mixture to pot. Add the cumin. Cover and simmer another 30 minutes. Remove the parsley and bay leaf. Transfer soup to 6 individual ovenproof bowls (de barro). Cover with the toast slices and sprinkle with the cheese. Broil until the bread and cheese are golden. Serve sprinkled with the toasted sliced almonds.