Prep. Time 15 - 20 mins
Cooking Time 25 - 30 mins
Yields 4 servings
1/2 cup (184 g) chopped shallots
1 potato, peeled and diced
2 tbsp (28.4 g) butter
1 tbsp (15 ml) vegetable oil
1/3 cup (75 ml) pine nuts
1 1/2 cups (273 g ) drained canned or fresh asparagus spears
4 cups (1 l) chicken broth
Pinch of saffron
2/3 cup (150 g) cream 35%
Instructions In large saucepan, sauté shallots and potato in oil and butter for 2 minutes while stirring. Add pine nuts and season with salt and pepper. Cook over medium heat for 1 minute while stirring. Stir in asparagus and broth.
Bring to boil, reduce heat, cover and simmer for 20 minutes. Add saffron. Simmer for another 5 minutes.
Purée in food processor or blender. Correct seasoning, if needed. Pour half the soup in large bowl and whisk in cream and reserve.
Serve in 4 soup bowls proceeding as follows: place small plate in centre of each bowl, vertically. Fill one side of bowl with soup mixture and fill other side with soup and cream mixture. Gently remove plate to form two half moons.
Garnish with pine nuts and saffron thread and serve.