Ingredients Jump to Instructions ↓

  1. 4 1/2 cups 1066ml Vegetable or chicken broth - (to 5 cups)

  2. 1/4 teaspoon 1 1/3ml Crumbled saffron threads

  3. 1/3 cup 78ml Shelled pistachios or pine nuts

  4. 3 1/2 lbs 1589g / 56oz Asparagus

  5. 2 lbs 908g / 32oz Onions - chopped fine (medium)

  6. 1/2 cup 31g / 1.1oz Butter

  7. 1 1/2 cups 355ml Cubed potatoes - (1/2" cubes)

  8. 1/2 cup 118ml Dry white wine

  9. 1/2 cup 20g / 0.7oz Fresh flat-leaf parsley leaves - (packed) Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a small saucepan bring 1/2 cup broth to a boil and remove pan from heat. Stir saffron into hot broth and steep, stirring occasionally, 15 minutes. In a dry heavy skillet toast nuts over moderate heat, stirring, until fragrant. Chop nuts. Trim asparagus and cut into 2-inch pieces, reserving tips separately. Have ready a large bowl of ice water. In a large saucepan of boiling salted water blanch tips 2 minutes, or until crisp tender, and transfer with a slotted spoon to ice water to stop cooking. Drain tips well and pat dry. In a 4-quart kettle, cook the onion in the butter until golden. Add the asparagus pieces and cook for 3 more minutes. Stir in the potatoes, saffron infusion, 4 cups broth, and wine and simmer, covered until vegetables are very tender but not falling apart, about 20 minutes. In a blender or food processor puree mixture in batches until smooth (use caution when blending hot liquids). In kettle stir together puree and enough of remaining broth to reach desired consistency. Add half of asparagus tips and bring soup to a simmer. While soup is heating, chop parsley. Season soup with pepper and salt. Ladle soup into bowls and top with remaining asparagus tips, nuts, and parsley.


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