Almond soup is the first course of Christmas dinner in Spain.
Recipes vary from region to region.
This version uses chicken broth, but milk is also common and could be substituted. In a large saucepan, warm the olive oil over moderate heat. Add the almonds and cook gently, stirring once or twice, until they turn golden, about 4-5 minutes. Place a sieve over a bowl and spoon the almonds into it. Return the oil that drains from them to the pan, and replace it on moderate heat.