Almond Soup

Place the stock and wine in a large saucepan with the bay leaf and parsley sprigs and turn the heat to medium-high; when the first bubbles appear, turn the heat to low and maintain a gentle simmer.

Meanwhile, put the oil in a skillet and turn the heat to medium-high. Add the almonds, onion, and bread and cook, stirring occasionally, until the onions are softened, about 5 minutes. Cool slightly; remove about a quarter of the bread cubes and set aside.

Place the remaining almond mixture in a food processor with the saffron and cumin. Process until the mixture is a smooth paste. With the machine running, slowly pour 1 cup of the broth into the almond paste to blend.