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Ingredients
- 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
Nutritional analysis per serving (6 servings)
255 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 25 grams protein; 1354 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.
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Preparation
- 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
Comments
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.
Don't skip the basil! Really brings this to life. I also added a parmesan garnish that was excellent.
Liked this very much—had no shallots, so made w three leeks instead of two. Also no basil, but dried tarragon gave a lovely flavor. Topped with a garnish of a few asparagus tips warmed in butter w a little panko. Yum!
Came out great. Very fast. Sautéed peeled and deveined shrimp separately and saved the asparagus tips and sautéed them as garnish. Needed an extra squeeze of lemon to brighten it at the end, and then it was perfect. Also very pretty green and pink shrimp with shredded basil.
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!