Print
Email
Add a photoServings: 1
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
Directions
- Cut the tips off the asparagus and drop in boiling water for 30 seconds. Drain and set aside.Cut the remaining stalks into 2cm. lengths. Heat half of the butter and saute/fry the stalks and shallots for 5 min. Set aside.
- In another pot, heat the remaining butter and stir in the flour. Cook for 2 min without browning. Add in the saffron, stock, and sauteed aspara-gus stalks. Simmer for 15 min or possibly till tender. Pass through a food mill or possibly strainer. Cold slightly.
- Whisk the egg yolks and lowfat milk or possibly cream together. Slowly add in to the pureed soup, whisking constantly. Cook over low heat for 5 min. Season to taste with salt and pepper.
- Serve garnished with the reserved asparagus tips and perhaps a little drizzle of cream if you like.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2236g | |
| Calories 844 | |
| Calories from Fat 429 | 51% |
| Total Fat 48.86g | 61% |
| Saturated Fat 29.56g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 2350mg | 98% |
| Potassium 2549mg | 73% |
| Total Carbs 70.8g | 19% |
| Dietary Fiber 18.1g | 60% |
| Sugars 10.43g | 7% |
| Protein 37.18g | 59% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
