Asparagus Soup With Saffron |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is a very comforting and very tasty soup when you wanting something to warm you up on a cold night. Enjoy Ingredients:
5 cups vegetable or chicken broth |
1/4 teaspoon crumbled saffron threads |
1/3 cup shelled natural pistachios or pine nuts |
3-1/2 pounds asparagus |
1 large russet baking potato |
1/2 stick butter |
1/2 cup packed fresh flat leaf parsley leaves |
1 teaspoon freshly ground black pepper |
Directions:
1. In small saucepan bring 1/2 cup broth to a boil and remove pan from heat.
2. Stir saffron into hot broth and steep stirring occasionally for 15 minutes.
3. In dry heavy skillet toast nuts over moderate heat stirring until fragrant then chop nuts.
4. Trim asparagus and cut into 2” pieces reserving tips separately.
5. Have ready a large bowl of ice and cold water.
6. In a large saucepan of boiling salted water blanch tips 2 minutes.
7. Transfer with a slotted spoon to ice water to stop cooking then drain tips well and pat dry.
8. Peel potato and cut enough into 1/2 cubes to measure 1-1/2 cups.
9. In a large kettle cook asparagus stalks in butter over moderate heat stirring 3 minutes.
10. Stir in potato, saffron infusion and 4 cups broth then simmer covered for 20 minutes.
11. In a blender or food processor purée mixture in batches until smooth.
12. In kettle stir together purée and enough of remaining broth to reach desired consistency.
13. Add half of asparagus tips and bring soup to a simmer.
14. While soup is heating chop parsley then season soup with pepper and salt.
15. Ladle soup into bowls and top with remaining asparagus tips, nuts and parsley.
|
|