Asparagus Soup With Saffron Recipe

How to make it

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• In small saucepan bring 1/2 cup broth to a boil and remove pan from heat.
• Stir saffron into hot broth and steep stirring occasionally for 15 minutes.
• In dry heavy skillet toast nuts over moderate heat stirring until fragrant then chop nuts.
• Trim asparagus and cut into 2” pieces reserving tips separately.
• Have ready a large bowl of ice and cold water.
• In a large saucepan of boiling salted water blanch tips 2 minutes.
• Transfer with a slotted spoon to ice water to stop cooking then drain tips well and pat dry.
• Peel potato and cut enough into 1/2" cubes to measure 1-1/2 cups.
• In a large kettle cook asparagus stalks in butter over moderate heat stirring 3 minutes.
• Stir in potato, saffron infusion and 4 cups broth then simmer covered for 20 minutes.
• In a blender or food processor purée mixture in batches until smooth.
• In kettle stir together purée 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 then season soup with pepper and salt.
• Ladle soup into bowls and top with remaining asparagus tips, nuts and parsley.