| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy, Grains | Tamara2 | 1 | Servings | |
INGREDIENTS
| 1 | kg | Fresh green asparagus |
| 2 | T | Butter |
| 4 | Shallots, finely chopped | |
| 20 | Basil leaves | |
| 6 | T | Flour |
| 1 | Pinches saffron threads | |
| 6 | c | Chicken or vegetable stock |
| 2 | Egg yolks | |
| 1 | c | Farmhouse milk |
| Salt and freshly ground | ||
| pepper to taste | ||
| 1 | Basil leaves and peanut oil | |
| for frying |
INSTRUCTIONS
Cut the tips off the asparagus and drop in boiling water for 30 seconds. Drain and set aside. Cut the remaining stalks into 2cm. lengths. Melt the butter and saut the asparagus stalks for two mintues. Add the shallots and basil leaves and continue cooking for 5 minutes or until the vegetables have softened. Sprinkle the flour over the vegetable mixture and stir thoroughly, making sure that all the flour is mixed in. Add the saffron and chicken or vegetable stock and bring the mixture to the boil, stirring often. Simmer for 20 minutes or until the vegetables are tender. Puree the soup, either with a hand held "wand" or transfer to a blender or food processor. Then return the soup to the saucepan and season to taste with salt and cracked black pepper. Whisk the egg yolks and milk or cream together. Slowly add to the pureed soup, whisking constantly. Cook over low heat for 5 minutes then check seasoning, adjusting with salt and pepper if necessary. To prepare the fried basil leaves, heat a little peanut oil then add a few basil leaves t a time (take care as leaves will spit for a few seconds). Remove the leaves as soon as they stop sizzling and drain them on absorbant paper. Repeat with remaining basil leaves. Serve the soup garnished with the reserved asparagus tips, fried basil leaves and perhaps a little drizzle of cream if desired. Converted by MC_Buster. Per serving: 524 Calories (kcal); 34g Total Fat; (57% calories from fat); 12g Protein; 44g Carbohydrate; 487mg Cholesterol; 255mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 546
Calories From Fat: 295
Total Fat: 33.4g
Cholesterol: 421.3mg
Sodium: 331.4mg
Potassium: 813.9mg
Carbohydrates: 50.4g
Fiber: 11.6g
Sugar: <1g
Protein: 16.6g