DIRECTIONS:

Rinse and hull herbs.

Plunge into a large amount of boiling salted water and boil for 5 minutes.

Drain and quickly rinse herbs under cold water.

Blend with 1/2 glass cold water into a purée.

Gradually add cold water until mixture has the consistency of a light soup.

Brown almonds for a few minutes in a nonstick skillet over high heat.

Finely dice Gruyère AOC.

Warm herb soup over low heat, without boiling.

Arrange Gruyère AOC and almonds in a mound in the center of 4 dishes and pour soup in around them.