¼ cup (60 ml) pitted black Hojiblanca olives, chopped
¼ cup (60 ml) roasted almonds, crushed
¼ cup (60 ml) celery leaves, coarsely chopped
In a pot, cover and sweat vegetables and almonds in butter for 5 minutes. Season and add vegetable broth. Bring to a boil (adjust heat as needed) and cook for 20 minutes. Add coriander sprigs and continue cooking for 5 minutes.
Puree the soup in blender until nice and smooth. Add cream.
In a bowl, mix all garnish ingredients. Serve soup with olive, almond, and celery leaf garnish.