Asparagus Soup Recipe
Cooking Time: 30 minutes
Preparation Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Description: Delight in this creamy and aromatic asparagus soup that effortlessly combines the vibrant flavors of fresh asparagus with the richness of pistachios and pine nuts. Perfectly seasoned with saffron and fresh parsley, this recipe is a sophisticated choice for any meal. Ideal for a cozy night in or as a delightful starter for a special occasion, this soup is sure to be a hit. Enjoy making and sharing this delectable dish from Love With Recipes!
Ingredients:
- 4 1/2 to 5 cups vegetable broth
- 1/4 cup chicken broth
- 1/3 teaspoon saffron threads
- 3 1/2 tablespoons pistachios
- 1 tablespoon pine nuts
- 1/2 pound asparagus, trimmed and cut into 2-inch pieces (reserving tips separately)
- 1 russet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1/4 cup margarine
- 1/2 cup fresh flat-leaf parsley, chopped
- Fresh ground black pepper to taste
- Salt to taste
Instructions:
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Prepare the Saffron Infusion: Begin by bringing 1/2 cup of vegetable broth to a boil in a small saucepan. Remove the pan from the heat and stir in the saffron threads. Allow the saffron to steep in the hot broth, stirring occasionally, for about 15 minutes. This will extract the vibrant color and rich flavor of the saffron.
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Toast the Nuts: In a dry heavy skillet over moderate heat, toast the pistachios and pine nuts, stirring frequently until they become fragrant. Be careful not to burn them. Once toasted, remove from heat and let them cool slightly before chopping them finely.
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Blanch the Asparagus Tips: Trim the asparagus and cut it into 2-inch pieces, keeping the tips separate. Prepare a large bowl of ice water. In a large saucepan, bring salted water to a boil. Blanch the asparagus tips for 2 minutes or until they are crisp-tender. Use a slotted spoon to transfer the tips to the bowl of ice water to halt the cooking process. Once cooled, drain the tips well and pat them dry.
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Cook the Asparagus and Potato: Peel the russet potato and cut it into 1/2-inch cubes, measuring out approximately 1 1/2 cups. In a 4-quart kettle or large saucepan, melt the margarine over moderate heat. Add the asparagus stalks and cook, stirring frequently, for about 3 minutes. Stir in the cubed potato, saffron infusion, and 4 cups of vegetable broth. Bring the mixture to a simmer, cover, and cook until the vegetables are very tender but not falling apart, approximately 20 minutes.
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Blend the Soup: Use a blender to purée the soup mixture in batches until smooth. Alternatively, use an immersion blender directly in the pot for a quicker process.
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Adjust Consistency and Seasoning: Return the blended soup to the kettle and stir in enough of the remaining vegetable broth to achieve your desired consistency. Add half of the reserved asparagus tips and bring the soup to a gentle simmer. Season with fresh ground black pepper and salt to taste.
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Serve: Ladle the soup into bowls, topping each serving with the remaining asparagus tips, the toasted nuts, and a sprinkle of chopped fresh parsley.
Nutrition Information (Per Serving):
- Calories: 213.1
- Fat Content: 11.3 grams
- Saturated Fat Content: 1.9 grams
- Cholesterol Content: 0 mg
- Sodium Content: 132.3 mg
- Carbohydrate Content: 24 grams
- Fiber Content: 7.5 grams
- Sugar Content: 4.5 grams
- Protein Content: 9.2 grams
This asparagus soup is a wonderfully flavorful and nutritious choice, combining the earthy taste of asparagus with the luxurious touch of saffron and nuts. Whether served as a light lunch or a refined first course, it’s sure to impress and satisfy. Enjoy the process of making this delicious soup and sharing it with friends and family. Bon appétit! 🌿🍲🌟
