| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Greek |
Tamara1 |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Fresh green asparagus |
| 4 |
lg |
Shallots; finely chopped |
| 6 |
tb |
Flour |
| 1/4 |
ts |
Krokos Greek red saffron* |
| 6 |
c |
Chicken stock |
| 2 |
|
Egg yolks |
| 1 |
c |
Full cream milk or light cream |
|
|
Salt and freshly ground pepper to taste |
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 half of the butter and saute the stalks and shallots
for 5 minutes. Set aside.
In another pot, melt the remaining butter and stir in the flour. Cook
for 2 minutes without browning. Add the saffron, stock, and sauteed
aspara-gus stalks. Simmer for 15 minutes or until tender. Pass
through a food mill or strainer. Cool slightly.
Whisk the egg yolks and milk or cream together. Slowly add to the
pureed soup, whisking constantly. Cook over low heat for 5 minutes.
Season to taste with salt and pepper.
Serve garnished with the reserved asparagus tips and perhaps a little
drizzle of cream if desired.
Converted by MC_Buster.
Per serving: 450 Calories (kcal); 12g Total Fat; (29% calories from
fat); 17g Protein; 49g Carbohydrate; 425mg Cholesterol; 12903mg
Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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