Free Recipe Asparagus Soup with Saffron 2

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Asparagus Soup with Saffron 2 Recipe

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
Salt and freshly ground
-pepper to taste

Asparagus Soup with Saffron 2 Preparation

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.

Cooking Temperature:

Recipe Serves: 1

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