PASSOVER--Asparagus Soup with Saffron

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* Exported from MasterCook *

 

Asparagus Soup with Saffron

 

Recipe By :Gourmet, April 1998

Serving Size : 6 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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4 1/2 cups vegetable or vegetarian " chicken " broth -- (4 1/2 to 5)

1/4 teaspoon crumbled saffron threads

1/3 cup shelled natural pistachios or pine nuts

3 1/2 pounds asparagus -- (about 3 large bunches)

1 large russet (baking) potato

1/2 stick margarine -- (1/4 cup)

1/2 cup packed fresh flat-leafed parsley leaves

freshly ground black pepper

 

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.

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 or food processor purée mixture in batches until smooth (use

caution when blending hot liquids). 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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Per Serving (excluding unknown items): 68 Calories; 8g Fat (99.0% calories from

fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 89mg

Sodium. Exchanges: 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0