Asparagus Soup With Saffron Recipe

Ingredients

• 1 kg fresh green asparagus
• 4 lrg shallots
• finely minced
• 6 Tbsp. flour
• 1/4 tsp Krokos Greek red saffron*
• 6 c. chicken stock
• 2 x egg yolks
• 1 c. full cream lowfat milk or possibly light cream salt and freshly grnd pepper to taste

Instructions

1. Cut the tips off the asparagus and drop in boiling water for 30 seconds.
2. Drain and set aside.Cut the remaining stalks into 2cm.
3. lengths.
4. Heat half of the butter and saute/fry the stalks and shallots for 5 min.
5. Set aside.
6. In another pot, heat the remaining butter and stir in the flour.
7. Cook for 2 min without browning.
8. Add in the saffron, stock, and sauteed aspara-gus stalks.
9. Simmer for 15 min or possibly till tender.
10. Pass through a food mill or possibly strainer.
11. Cold slightly.
12. Whisk the egg yolks and lowfat milk or possibly cream together.
13. Slowly add in to the pureed soup, whisking constantly.
14. Cook over low heat for 5 min.
15. Season to taste with salt and pepper.
16. Serve garnished with the reserved asparagus tips and perhaps a little drizzle of cream if you like.