½ cup pine nuts

1 cup bread with crusts removed

3 ¼ to 4 cups vegetable broth

¼ cup extra virgin olive oil

3 to 4 teaspoons dry sherry

Salt and ground white pepper to taste

 

In an unoiled pan, roast almonds and pine nuts until lightly browned. In meantime, boil garlic cloves in cup of boiling water for 3 minute. Remove garlic from water and allow it to cool slightly. Pour enough vegetable oil into a bowl to soak bread. Allow bread to absorb broth for ten minutes, adding more broth as necessary. Put garlic, bread, pine nuts, almonds and salt in food processor and blend together. Blend olive oil and 3 tablespoons of sherry together and add to nut mixture. Add additional vegetable broth to the soup while processing until smooth soup with creamy consistency is reached. Taste soup to adjust seasonings and sherry amount. Chill for at least 3 hours before serving in individual bowls.