Asparagus Soup With Shrimp
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 3pounds asparagus
- 2tablespoons unsalted butter
- 1tablespoon olive oil
- 3leeks, sliced
- 2shallots, minced
- 1pound small shrimp
- Juice of ½ lemon
- 3cups chicken stock
- 2cups water
- Coarse salt and freshly ground pepper to taste
- 2tablespoons chopped fresh basil leaves
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
254 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 25 grams protein; 1349 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
- Step 2
In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
- Step 3
Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
- Step 4
In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.
Private Notes
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Cooking Notes
Es
This turned out very nicely even though I used peeled and deveined shrimp and my asparagus were old and woody. I cooked the asparagus, mostly stems, in the chicken stock for a good 45 minutes (added a little more water at some point) before I took my immersion blender to it in the pot. Added a dab of basil to the pot and then spooned into bowls with the shrimp on top. Thick and filling and very tasty.
William
Don't skip the basil! Really brings this to life. I also added a parmesan garnish that was excellent.
Martha
Absolutely first rate. I did put about a cup of 1/2 'n 1/2 in at the end. Glorious soup w/the (peeled) shrimp! Making it again tonight as Asparagus was on special @$1.99 lb. Great!
Southern Boy
Rescued (and used) three bunches of asparagus that partially froze on the back of the frig shelve. Substituted 1 cup of cream and half a cup of sour cream for the water. Then used an immersion blender to purée all the veggies and liquids once veggies were tender-cooked. Then substituted 1.5 pounds of torn rotisserie chicken for the shrimp. Garnished with a little freshly shredded Parmesan. Yeah, I know, it’s not the same recipe after all that, but dang it was good!
Es
This turned out very nicely even though I used peeled and deveined shrimp and my asparagus were old and woody. I cooked the asparagus, mostly stems, in the chicken stock for a good 45 minutes (added a little more water at some point) before I took my immersion blender to it in the pot. Added a dab of basil to the pot and then spooned into bowls with the shrimp on top. Thick and filling and very tasty.
William
Don't skip the basil! Really brings this to life. I also added a parmesan garnish that was excellent.
lkhan
I made the sieved stock of pounded shrimp heads and peels with a leak and carrot, bayleaf and peppercorns. The rest as instructed. Delicious soup served with garlic bread!
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