Creamy Asparagus and Shrimp Soup
Category: Soups & Starters | Serves: 2
A delightful and creamy asparagus and shrimp soup, combining the earthy flavors of fresh asparagus with the richness of shrimp and crispy pancetta, all enveloped in a velvety, smooth texture. This recipe is an elegant starter or light meal, perfect for any season.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh Asparagus | 500g |
| Potatoes | 200g |
| Water | 500ml |
| Sour Cream | 2 tbsp |
| Jumbo Shrimp | 8 pieces |
| Rolled Pancetta | 4 slices |
| Extra Virgin Olive Oil | q.b. |
| Fine Salt | q.b. |
| Black Pepper | q.b. |
| Marjoram | q.b. |
| Sesame Seeds | q.b. |
Instructions
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Prepare the Asparagus: Begin by thoroughly washing the asparagus. Using a sharp knife, trim off the tough, woody ends of the asparagus stalks and discard them. With a vegetable peeler, carefully remove the outer layer from the lower portion of the stalks. Cut the asparagus into 2 cm rounds and set the tips aside for later use.
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Make the Broth: Take the trimmings and leftovers from the asparagus and place them in a pot. Add 500ml of water and a pinch of salt. Bring to a boil and let it simmer for about 10 minutes to create a flavorful broth. Once ready, strain the broth and discard the asparagus remnants.
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Cook the Vegetables: Peel the potato and cut it into small cubes. In a saucepan, add the chopped asparagus (excluding the tips) and the cubed potato. Drizzle with a bit of olive oil, add a pinch of salt, and sauté for a couple of minutes to lightly brown the vegetables.
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Combine with Broth: Pour the prepared asparagus broth into the saucepan with the vegetables, stirring gently. Cover with a lid, and let it simmer on low heat for around 10 minutes until the vegetables are tender.
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Prepare the Shrimp: While the vegetables are simmering, remove the shells from the shrimp. Wrap each shrimp with half a slice of pancetta and secure it. Heat a non-stick skillet over medium heat, drizzle with olive oil, and place the wrapped shrimp in the skillet. Season with a pinch of salt and a few marjoram leaves. Add 2-3 tablespoons of water, cover, and cook for about 3 minutes, turning the shrimp on all sides until crispy and golden.
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Blend the Soup: Once the vegetables are tender, transfer the asparagus and potatoes to a blender. Add the sour cream for a smooth and creamy texture. Blend until silky and uniform.
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Final Touches: Pour the soup back into the saucepan. Season with black pepper to taste, drizzle with a bit of extra virgin olive oil, and garnish with sesame seeds.
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Serve: Ladle the creamy asparagus soup into bowls. Top each serving with the crispy pancetta-wrapped shrimp and a few asparagus tips for a visually striking presentation. Enjoy this luxurious, flavorful soup with a slice of crusty bread or as part of a larger meal.
Tips for Perfecting Your Asparagus and Shrimp Soup:
- For Extra Creaminess: If you prefer an even richer soup, you can substitute the sour cream with heavy cream or crème fraîche.
- Marjoram Variations: While marjoram adds a delicate herby note, you can also try thyme or rosemary for a slightly different flavor profile.
- Serving Suggestions: Pair this soup with a crisp white wine, such as Sauvignon Blanc, to complement the fresh asparagus and shrimp flavors.
This vibrant, comforting soup is a fantastic choice for a light but satisfying meal. With the perfect balance of earthy asparagus, sweet shrimp, and savory pancetta, it’s a dish sure to impress your guests!
