Asparagus Soup

Asparagus Soup
    I think this soup is cool, however it’s  tasty and healthy. you'll create it ahead and let the weather dictate that way to go.




    Ingredients
    For the croutons:
    3 to four slices of fine-grain light bread
    2 Tbs. extra-virgin vegetable oil
    1/4 tsp. saffron threads
    Kosher salt
    For the soup:
    2 bunches asparagus (about two pound.)
    4 Tbs. unseasoned butter
    2 massive shallots, cut (about 1/2 cup)
    2 cups cream
    Kosher salt and freshly ground white pepper
    1/2 tsp. recent lemon juice; additional to style
    2 tsp. thinly sliced chives
    Nutritional info
    Preparation
    Make the croutons:
    Cut the crust off the bread and discard. Cut the bread into small cubes (about 1/3 inch) to yield concerning 1-1/2 cups.

    Heat the vegetable oil in an exceedingly 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for concerning one minute to infuse the oil with the saffron color. Watch your heat; saffron will burn quickly. Add the bread cubes and toss to coat with the oil. Sprinkle with 1/4 tsp. salt and cook, stirring often, till the croutons square measure golden and crisp, three to four minutes. Transfer the croutons to a plate to cool down.

    Make the soup:

    Trim the robust bottoms off the asparagus and cut the remainder of the spears into 1-inch items.

    Melt the butter in an exceedingly 3- to 4-quart cooking pan over medium-low heat. Add the shallots, and cook, stirring often, till soft however not coloured, concerning five minutes. Add the cream, two cups of water, 2 tsp. salt, and 1/2 tsp. white pepper. Increase the warmth to high and produce the liquid to a boil. Add the asparagus, lower to a simmer, and cook till the asparagus is tender (taste a chunk to see) however still quite inexperienced, concerning five minutes.

    Purée the soup in batches in an exceedingly liquidiser and pass it through a fine filter, pressing on the solids, into a bowl (if you propose to serve it cold) or into a clean cooking pan.

    To serve, heat up the soup if serving it heat. Stir within the juice. Season to style with salt and pepper and additional juice, if you prefer. Serve the soup in cups or little bowls, lidded with the croutons and chives.

    Make Ahead Tips



    Once fully cooled, the croutons will be hold on in associate degree airtight instrumentation for one or two of days. The soup can keep, lined and cold, for up to two days.