* If you don’t have
Marcona almonds, use the same amount of blanched almonds. Place them on a small baking sheet and toast them at 350°F for about 5 to 7 minutes – watching them carefully so they do not burn. Let cool before adding them to the soup ingredients.
* If you have time, I recommend making roasted garlic. See
Provençal Herb Roasted Garlic for a recipe. It’s okay if some herbs get into the soup or you can make it without any herbs.