Instructions

Peel and slice garlic cloves, cut the ciabatta bread into slices. Heat some extra virgin olive oil in a Magefesa Casserole and fry cloves and almonds.  Add bread crumbs when it starts getting colour and fry lightly. Grind cloves, almonds, bread and some saffron threads in a Magefesa blender, helped by some vegetable stock until we get a fine and homogeneous cream. Pour the liquidiser contents into the casserole and add the rest of vegetable stock. Heat it up medium-heat and let it cook for 10 min. stirring occasionally. Adjust salt and pepper. Serve the soup hot with a toasted bread slice on each dish and a stream of extra virgin olive oil.

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