Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ablespoons    olive oil
   2      ablespoons    butter
   3      arge          red potatoes -- peeled, chopped
   2      edium         onions, chopped
  40      loves         garlic -- roughly chopped
   6      ups           chicken stock
                        Salt and pepper -- to taste
   2      unches        fresh coriander -- 6 cups
                        sliced blanched almonds -- garnish

Preparation:

In a casserole, heat the oil and butter and add the potatoes, onions, and garlic and cook over a moderate flame for 10 minutes, until they are slightly soft. Add the stock, bring to a boil, cover and simmer for 1 hour. Puree and return the soup to the casserole. Add salt and pepper to taste. Puree the coriander with 2 cups of the cooled soup. When ready to serve, bring the soup to a boil, add the coriander and heat through as quickly as possible -- the idea is to cook the coriander as little as possible, to maintain the flavor and color. Serve immediately, garnished with the almond slices.