Melba's Jammin' > wrote:
>>
>> > ...of asparagus would you consider a serving?
>
>All of them.

You're a ****er... and we don't care that it stinks! LOL

This is good, and easy peasy... I like that it contains no dairy, I
detest cream-of zoops:


Crema di Asparagi Allo Zafferano
Gourmet | April 1998

Asparagus Soup with Saffron

4 1/2 to 5 cups vegetable or chicken broth
1/4 teaspoon crumbled saffron threads
1/3 cup shelled natural pistachios or pine nuts
3 1/2 pounds asparagus (about 3 large bunches)
1 large russet (baking) potato
1/4 cup margarine
1/2 cup packed fresh flat-leafed parsley leaves
freshly ground black pepper

In a small saucepan bring 1/2 cup broth to a boil and remove pan from
heat. Stir saffron into hot broth and steep, stirring occasionally, 15
minutes.

In a dry heavy skillet toast nuts over moderate heat, stirring, until
fragrant. Chop nuts.

Trim asparagus and cut into 2-inch 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, or until crisp-tender, and
transfer with a slotted spoon to ice water to stop cooking. Drain tips
well and pat dry.

Peel potato and cut enough into 1/2-inch cubes to measure 1 1/2 cups.
In a 4-quart kettle cook asparagus stalks in margarine over moderate
heat, stirring, 3 minutes. Stir in potato, saffron infusion, and 4
cups broth and simmer, covered, until vegetables are very tender but
not falling apart, about 20 minutes.

In a blender or food processor purée mixture in batches until smooth
(use caution when blending hot liquids). 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. Season soup with pepper and salt.

Ladle soup into bowls and top with remaining asparagus tips, nuts, and
parsley.