Asparagus Cream Soup with Shrimp
This Asparagus Cream Soup with Shrimp is a true spring highlight that perfectly captures the flavors of the season. Tender green and white asparagus combined in a creamy soup, enhanced with shrimp for an elegant and delicious touch. This soup is not only a treat for your taste buds but also a festive showstopper that will delight on any table. Ideal for spring when asparagus is in its prime season – light, creamy, and yet refined.
Ingredients
For the Soup
500
g
fresh green and white asparagus
1
onion, diced
1
carrot, diced
1
l
vegetable broth
200
ml
heavy cream
1
Teaspoon(s)
lemon juice
Salt and pepper to taste
1
Tablespoon(s)
olive oil
For the Shrimp
200
g
shrimp (peeled and deveined)
1
Tablespoon(s)
olive oil
1
garlic clove, finely chopped
1
Teaspoon(s)
paprika powder
Salt and pepper to taste
Preparation
Prepare the Asparagus
1. Thoroughly wash the asparagus, trim the ends, and cut it into small pieces.
2. In a STONELINE cooking pot, heat the olive oil and sauté the onion and carrot until softened.
3. Add the chopped asparagus and sauté briefly. Deglaze with vegetable broth and bring to a boil.
4. Let everything simmer for about 15 minutes over medium heat until the asparagus is tender.
Prepare the Shrimp
1.
In a STONELINE frying pan, heat the olive oil. Add the shrimp with paprika powder, salt, pepper, and chopped garlic, and sauté until they turn pink and are cooked through.
Set the shrimp aside.
Suppe pürieren und verfeinern
1. Remove the asparagus from the pot and blend the broth using a blender or an immersion blender until smooth and creamy.
2. Add the heavy cream, lemon juice, salt, and pepper, and blend again briefly to combine all ingredients.
Anrichten
1.
Pour the soup into bowls and top with the sautéed shrimp. Garnish with fresh herbs if desired and serve immediately.
With this Asparagus Cream Soup with Shrimp, you'll bring the flavors of spring to your table in a light, refined dish that's perfect for any special occasion or a delightful lunch. Enjoy your meal!
