This recipe is brought to you by the lack of outfit pictures due to the fact that I lost the charger to our camera. It's somewhere in the house but the question is, where? So as I try to either find it or buy a new one, here is a post that I meant to do ages ago but forgot all about. This recipe comes just in time for asparagus season. So enjoy the freshness of the newly picked greens with crispy shrimp on top. Don't get alarmed by the fancy title - this recipe is super easy .
INGREDIENTS:
2 Tbsp extra-virgin olive oil
1 large yellow onion, chopped (about 2 cups)
2 cups low-sodium chicken or vegetable stock
1 cup of milk
1/2 cup of cream
1 lb asparagus stems
1 tsp lemon zest
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper
1 garlic clove, minced
1 garlic clove, minced
Pinch of cayenne pepper
12 oz of shrimp
12 oz of shrimp
METHOD:
In large pot or dutch oven heat oil over medium-low heat. Simmer chopped onion until very soft and golden, stirring often, about 10 to 15 minutes.
In the meanwhile, heat a skillet and add oil. Dab the shrimp with paper towel to absorb as much liquid as possible and sprinkle with salt and pepper.
In the meanwhile, heat a skillet and add oil. Dab the shrimp with paper towel to absorb as much liquid as possible and sprinkle with salt and pepper.
Add stock and lemon juice. Increase the heat, and bring to a boil.
Chop asparagus; drop into boiling stock. Reduce heat and simmer for 10 to 15 minutes, until asparagus is very soft. Remove from heat.
Pour soup into blender in batches and blend until creamy.
Return purée to pot and add the cream with milk. Taste and adjust seasoning, salt, black pepper, cayenne pepper, and garlic to taste.
Ladle the hot soup into serving bowls and garnish with lemon zest and 5-6 pieces of shrimp.
Tip 1: You can substitute the cream and milk with half & half
Tip 2: You can serve this soup cold by omitting the cream in the recipe by substituting with water
