| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Fusion | Cklive05 | 6 | Servings |
INGREDIENTS
| 4 1/2 | c | Vegetable or chicken broth |
| to 5 cups | ||
| 1/4 | t | Crumbled saffron threads |
| 1/3 | c | Shelled pistachios or pine |
| nuts | ||
| 3 1/2 | lb | Asparagus |
| 2 | Onions, chopped fine | |
| 1/2 | Stick Butter | |
| 1 1/2 | c | Cubed potatoes -, 1/2" |
| cubes | ||
| 1/2 | c | Dry white wine |
| 1/2 | c | Fresh flat-leaf parsley |
| leaves – packed | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
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 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, 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. This recipe yields 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9102 broadcast 04-07-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-08-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 294
Calories From Fat: 140
Total Fat: 16g
Cholesterol: 40.7mg
Sodium: 811.3mg
Potassium: 1006.8mg
Carbohydrates: 30.4g
Fiber: 5.8g
Sugar: 2.6g
Protein: 7.6g