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Ingredients

Portions

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

  • Preparation time: 20 min
  • Cooking time: 30 min
  • Total time: 50 min

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!

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May 27, 2025 09:10

Average rating of 4 out of 5 stars

Leicht und lecker, die Garnelen passen perfekt. Für meinen Geschmack dürfte sie gerne etwas würziger sein

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