asparagus soup

"from an old issue of gourmet, this soup is a light first course for any meal."
 
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Ready In:
45mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat.
  • Stir saffron into hot broth and steep, stirring occasionally, 15 minutes.
  • In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. remove.
  • Chop nuts.
  • Trim asparagus and cut into 2-inch pieces, reserving tips separately.
  • Have ready a large bowl of ice and cold 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.
  • Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups.
  • In a 4-quart kettle cook asparagus stalks in margarine over moderate heat, stirring, 3 minutes.
  • Stir in potato, saffron infusion, and 4 cups broth and simmer, covered, until vegetables are very tender but not falling apart, about 20 minutes.
  • In a blender purée mixture in batches until smooth (or use an immersion blender).
  • In kettle stir together purée 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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Reviews

  1. This is a nice, healthy soup that's easy to make, especially if you have an immersion or stick blender to puree the finished product. Because of the simple ingredients, the flavor of the asparagus takes center stage. I might have cooked my stalks a little too long for their size, since the soup had a very strong taste. I used pine nuts, roasting them as described, but didn't care for the contrast in textures in my mouth, but that's my preference. The flavor of the toasted nuts did compliment the soup very well. The best part about this was was that it was creamy without using any dairy.
     
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<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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