Ingredients

  • 3 pounds asparagus
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 leeks, sliced
  • 2 shallots, minced
  • 1 pound small shrimp
  • Juice of 1/2 lemon
  • 3 cups chicken stock
  • 2 cups water
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons chopped fresh basil leaves
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      249 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 24 grams protein; 135 milligrams cholesterol; 281 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
  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.
  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.
  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.

30 minutes

Dining and Cooking