TM
* 150 g Almonds, skinned
* 1 kg Conference Pears, peeled, cored and roughly chopped
* Garlic to taste, peeled - I used 4 cloves, although I feel it could take more
* 110g Olive oil
* 25ml Sherry vinegar
* 2g (¼ tsp) Sea salt (you may need less if using Stock)
* 175g water or Vegetable stock
====For garnishing====
{{recipesummary
* DatePublished=31st January 2017
* Author=JuliaBalbilla
* ImageComment =
* Servings = Serves 6
* Difficulty = 1
* TotalTime = 10 minutes plus 1 hour chilling time
* PrepTime = 10 minutes plus 1 hour chilling time
* CookTime = None
* TotalCalories = 1864
* PortionCalories = 310

* Fresh Parsley, Blanched for 15 seconds, put into iced water, then patted dry
* Olive oil
* 4 tablespoons of Pine nuts, Toasted

===Method===
* Add the Almonds, Pears, Garlic, Olive oil, Sherry vinegar, half the Salt and water or Stock into the bowl '''1 minute / Speed 5-7-9'''
* Check for seasoning and add more, Salt, Vinegar and Oil if necessary
* If the Soup is too thick, thin down with a little more water or Stock
* Blend again '''10 seconds / Speed 5'''
* Chill for a minimum of 1 hour
* Meanwhile, make Parsley Oil by blending 1 part (by volume) to 3 parts Olive oil (also by volume) until you have a green Sauce '''1 minute / Speed 5-7-9'''. If you are only making a small amount, it would be best to use a stick blender.
* Once the Soup has chilled, drizzle a little of the Parsley Oil over it and sprinkle a few Pine nuts on the top

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