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Cream of Asparagus Soup with Matane Shrimp
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Preparation Time:
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20 minutes
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Cooking:
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20 minutes
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Refrigeration:
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2 hours (if served cold)
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Serves:
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4
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Ingredients
2 tbsp (30 ml) extra virgin olive oil
1 small onion, finely chopped
1 bunch fresh green asparagus, peeled and cut in chunks
1 large potato, peeled and diced
4 cups (1 L) chicken broth
2 cups (500 ml) Ultra’cream 10% coffee cream or Sealtest 10% cream
salt and freshly ground pepper
2 tbsp (30 ml) additional extra virgin olive oil
1 tbsp (15 ml) curry powder
1 tbsp (15 ml) Szechwan pepper, finely crushed or 1/2
tsp (2 ml) cayenne (optional)
8 oz (250 g) shelled Matane shrimp* (save some for garnish)
1 shallot, finely chopped
1/3 cup (75 ml) Sealtest or Ultra’cream 35% whipping cream, whipped
* Substitute with a high quality shrimp if not available in your area.
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Preparation
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1.
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In a saucepan, heat olive oil and cook onion for 2 minutes; add asparagus and cook 2 minutes more.
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2.
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Add potato, chicken broth and 10% cream; salt and pepper to taste. Bring to a boil, then simmer over medium heat for 15 to 20 minutes.
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3
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In the blender, purée until smooth. Strain if desired. Refrigerate at least 2 hours if serving soup cold, or heat as needed.
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4.
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At serving time, heat additional olive oil in a frying pan over medium heat and lightly fry curry powder and Szechwan pepper or cayenne. Stir in shrimp and shallot, cook 2 minutes. Set aside.
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5.
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Ladle cream of asparagus into bowls, garnish with a dollop of whipped cream in the centre and arrange a few shrimp on top.
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