John Myers
Asparagus and Shrimp Cream Soup
The perfect asparagus and shrimp cream soup recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus white fresh
- 800 ml Vegetable stock
- Butter
- Sugar
- Salt
- 200 ml Cream 30% fat
- 400 ml White wine dry
- 2 tbsp Flour
- 2 tbsp Butter
- 2 Rods Chopped spring onions
- 16 Pc. Frozen prawns
- 2 Branches Rosemary fresh from the garden
- 2 Pc. Chopped garlic cloves
- 1 tbsp Olive oil
- 2 tbsp Butter
- Bio lemon zest
- Red chilli flakes
- Peel the asparagus from the head, cut off the ends generously. Cancel both. Cut the asparagus into small pieces, put the tips aside.
- Bring the vegetable stock and white wine to the boil with sugar, salt and butter. Add the peel and asparagus ends. Let simmer for about 30 minutes.
- After the 30 minutes, pour the brew through a hair sieve into another saucepan. Bowls and ends can be disposed of in the organic trash.
- Now add half of the chopped asparagus pieces to the stock and simmer for another 30 minutes.
- Now let’s tackle the asparagus stock with the magic wand. Puree everything well. Now add the cream.
- From flour and cold butter we knead our flour butter to set the asparagus stock and add it little by little until the soup has the desired consistency.
- In a pan we now melt the butter and fry the remaining pieces and tips of asparagus. It is seasoned with salt and pepper.
- In a second pan we now heat the olive oil and then add the butter. When everything is well heated, add the prawns first, then the spring onions and garlic. Finally, add the rosemary to the pan to flavor it.
- In the preheated deep plate, first add the fried pieces and tips of asparagus, then the prawns and spring onions. Top up with the soup and, if necessary, sprinkle with lemon zest from organic lemons. Sprinkle a few chilli flakes on top and enjoy.
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