INGREDIENTS

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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