About the Recipe
Have some asparagus ends and a few leftovers from the asparagus almandine? Make this soup, it won't disappoint.
Ingredients
2 bunches of Asparagus
½ pound frozen Whole Shrimp, peeled and deveined (save peels)
2 springs of Fresh Thyme
1 Bay Leaf
1 small Onion, diced small
2 tablespoons unsalted Butter
2 tablespoons All Purpose Flour
Salt and fresh ground Black Pepper to taste
1 cup Heavy Cream
Preparation
Heat oven to 425F. Remove the hard end of the asparagus spear. Place spears on a sheet pan and drizzle with olive oil and season with salt and pepper. Roast asparagus for 20 minutes.
While asparagus roasts, make the soup stock. Place shrimp peels in a stock pot and add 4 cups of cold water, thyme, and bay leaf. Simmer for 30 minutes. Strain the liquid through a sieve and retain the liquid.
Make a roux: In a medium stock pot, melt butter and all flour. Over medium heat, cook the roux, constantly stirring, until it begins to turn a golden color. It should also begin to smell less like flour and more like toasted nuts. Add in the onion and cook until translucent. Whisk in the reserved liquid and stir until it begins to thicken.
Once the asparagus is roasted and has begun to brown, remove from the oven and add to the stock pot. Using a hand blender, blend the soup until smooth. If you choose to use a blender or food processor, use caution with the hot soup and blend in small batches.
Once blended smooth, add in the shrimp and simmer until the shrimp are pink and cooked through. Season with salt and pepper to taste. Add in the heavy cream, though this step can be skipped if you are eating low fat, or enjoy a less creamy soup.
Serve and enjoy with a slice of fresh sourdough.