- Pour in the cream and broth and bring to a simmer for 3-4 minutes.
- Using a stick blender puree the soup until smooth.
In a dry pan, heat the remaining olive oil and toast the almonds seasoning with paprika.
Serve the soup warm topped with toasted almonds, crumbled blue cheese and a drizzle of the remaining paprika olive oil from the pan.
Products used in this Recipe: