A delightful and creamy asparagus soup with a hint of saffron, perfect for a comforting meal.
In a Dutch oven, melt the butter over medium heat and sauté the chopped onion and minced garlic until softened and fragrant.
Ensure the onion is translucent but not browned for a sweeter flavor.
Add the rice to the pot and stir to coat it with the butter, cooking for about a minute.
This step helps to toast the rice slightly, enhancing its flavor.
Stir in the chopped asparagus and cook for another 2 minutes.
Cut the asparagus into even pieces for uniform cooking.
Pour in the broth and bring the mixture to a boil. Add the seasoning salt, red pepper flakes, black pepper, and saffron.
Crush the saffron threads slightly to release their flavor.
Reduce the heat to low, cover, and simmer until the rice is tender, about 20 minutes.
Stir occasionally to prevent the rice from sticking to the bottom.
Blend the soup until smooth using a blender, reserving a small portion of the rice and asparagus for texture.
Blend in batches if necessary to avoid overfilling the blender.
Return the blended soup to the pot, stir in the cream, and gently heat through.
Do not boil the soup after adding the cream to prevent curdling.
Serve the soup in bowls, garnished with croutons and freshly ground black pepper.
Add a drizzle of olive oil or a sprinkle of Parmesan cheese for extra flavor.
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