INGREDIENTS

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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