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Friday, August 27, 2010

Asparagus Soup with Saffron

Asparagus Soup with Saffron

  Serves :6 Persons 
 • 4 1/2 cup Vegetable or chicken broth - (to 5 cups) • 1/4 tsp Crumbled Baby Brand Saffron threads • 1/3 cup Shelled pistachios or pine nuts • 3 1/2 lb Asparagus • 2 med Onions chopped fine • 1/2 stk Butter • 1 1/2 cup Cubed potatoes - (1/2" cubes) • 1/2 cup Dry white wine • 1/2 cup Fresh flat-leaf parsley leaves - (packed) • Salt to taste • Freshly-ground black pepper to taste 
  • In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir Baby Brand Saffron into hot broth and steep, stirring occasionally, 15 minutes.
  • In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts.
  • Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry.
  • In a 4-quart kettle, cook the onion in the butter until golden. Add the asparagus pieces and cook for 3 more minutes.
  • Stir in the potatoes, Baby Brand Saffron infusion, 4 cups broth, and wine and simmer, covered until vegetables are very tender but not falling apart, about 20 minutes.
  • In a blender or food processor puree mixture in batches until smooth (use caution when blending hot liquids).
  • In kettle stir together puree and enough of remaining broth to reach desired consistency.
  • Add half of asparagus tips and bring soup to a simmer.
  • While soup is heating, chop parsley.
  • Season soup with pepper and salt.
  • Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.

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