Asparagus Soup w/Saffron Croutons
This soup is best cool, but it's also tasty warm. Can make it ahead and let the weather dictate which way to go.
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| Preheat: 325° | Yield: 6 servings | |
| Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Ingredients
- 3 thin slices bread (preferably brioche but sour dough works great too!)
- 2 tablespoons extra-virgin olive oil
- 2 pinches saffron threads (about 1/4 teaspoon)
- 2 pinches sea salt
Soup
- 2 bunches asparagus (about 2 lb) OR 3 medium/large leeks
- 4 Tbs unsalted butter
- 2 large shallots chopped (about 1/2 cup)
- 2 cups heavy cream
- Kosher salt and freshly ground white pepper
- 1/2 tsp fresh lemon juice; more to taste
- 2 tsp thinly sliced chives
Directions
- Heat oven to 325 F
- Cut slices of bread into 1/4 inch cubes to yield about 1 cup
- Heat olive oil in skillet over low heat
- Add saffron threads and gently cook for about 1 minute to infuse oil with the flavor
- Add bread cubes, season with salt and toss to coat the flavored oil
- Spread on baking sheet and toast in oven, tossing occassionally, until golden and crunchy - about 10-15 minutes
Soup
- Trim tough/bottom parts of asparagus off and cut the rest of the spears into 1-inch pieces.
- Melt butter in a large saucepan over medium-low heat. add the leeks and cook, stirring occasionally, until the leeks are soft and starting to brown a bit (5-10 minutes).
- Add the cream, 2 cups of water, 2 teaspoons of salt, and 1/2 teaspoon pepper.
- Increase heat and bring liquid to boil. add asparagus, lower to a simmer, and cook until the asparagus is tender but still quite green.
- Add the lemon juice puree the soup in a blender or food processer
- Season to taste - top with the croutons & chives for garnishing
Notes
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