Saffron asparagus cream

A Centre recipe © 

Ingredients (for 4 people)
• 100g asparagus tips
• 4 chopped grey shallots 
• 1 potato, peeled and diced
• 2 soup spoons of butter
• 1 soup spoon of olive oil
• 1 litre chicken stock
• 25g pine nuts
• A pinch of saffron stamen or powder
• 20cl single cream
• Fine cooking salt
• Black pepper corns

In a large saucepan, fry the shallots and the potato in the oil and butter for 2 minutes, stirring.

Add most of the pine nuts and season generously with salt and pepper. Cook for 1 minute over medium heat while stirring. Add the asparagus tips and the stock. Mix well and bring to the boil. 

Cover, lower the heat and leave to simmer for 20 minutes. Add ¾ of the saffron stamen. Leave to simmer for 5 minutes. Reduce the soup to a cream with a food processor or a hand mixer. Put the cream back into the pan. Season if necessary. 

Transfer half of the soup into another pan and add the cream. Whisk well. Take four bowls. For each portion, do the following:

Place a small serving plate across the centre of each bowl to divide the bowl in two. 

Fill one side with the soup mix without cream and the other with the cream mix.

Carefully remove the plate. You will be left with two semi-circles of each soup. Decorate with the rest of the pine nuts and saffron stamen.