Asparagus Soup with Saffron Croutons

Asparagus Soup with Saffron Croutons
Photo by Scott Phillips


  • Kosher salt
  • ½ tsp. fresh lemon juice; more to taste
  • 2 cups heavy cream
  • 3 to 4 slices of fine-grain white bread, such as Pepperidge Farm
  • 4 Tbs. unsalted butter
  • 2 tsp. thinly sliced chives
  • 2 bunches asparagus (about 2 lb.)
  • + 4 more ingredients
    • 2 large shallots, chopped (about ½ cup)
    • 2 Tbs. extra-virgin olive oil
    • Kosher salt and freshly ground white pepper
    • ¼ tsp. saffron threads

Cut the crust off the bread and discard. Cut the bread into tiny cubes (about 1/3 inch) to yield about 1-1/2 cups.Heat the olive oil in a 10-inch sauté pan over medium-low heat. Crumble the saffron and gently cook for about 1 minute to infuse the oil with the saffron color. Watch your heat; saffr...

View full recipe at Fine Cooking


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