Asparagus and Shrimp Bisque
Happy Saturday, Soupers! Today, it’s all about a creamy Asparagus and Shrimp Soup!
So the teen girl woke up this morning and said, “Mom, I only need three soups from you this week: asparagus, a shrimp bisque and a radish soup!” So what’s a mom to do but abide by this request, right?
Plus, I can’t think of anything better than a creamy asparagus and potato soup with a wee bit of goat cheese and olive oil on top on such a cool, gray day…yum! Did someone mention a BLT with micro greens? Done! Time to eat so I can put up the soups I’ve been planning to add to the site all week! 😂
- 1 pound of shrimp
- 10 white asparagus stalks peeled and chopped
- 1 stalk of celery
- 1 leek
- 1 shallot (raw), chopped
- 1 garlic clove, chopped
- 1 green onion, chopped
- 5 cup(s) shrimp and vegetable stock
- 3 bay leaves
- 1 tablespoon olive oilv
- 1/2 teaspoon tomato paste
- 2 tablespoons balsamic vinegar
- Pinch salt and pepper to taste
- 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 tablespoon, crème fraîche or fresh cream
- 1 squeeze lemon
- 2 tablespoon butter
- 4 tablespoons flour
- 1/4 cup, 2% milk
- Prep 25min
- Meal Time Lunch
- Serves 4
- Place pot on the stove at medium heat
- Add butter and stir around the pot with a whisk or fork until melting
- Gradually add flour to the butter and continue to stir without stopping
- Gradually pour in milk to the mixture without stopping
- The mixture should take thick consistency. Keep stirring until the mixture turns a light brown. Continue with the recipe below.
To make shrimp stock, use only the discarded tails and bring them to a boil for about 20 minutes. Use a strainer to separate the tails from the stock and set aside.
Simultaneously, make the vegetable stock in a separate pot.
Combine shrimp and vegetable stock and bring to a boil again. Add balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.
Make a roux (see directions above)
Add stock to the roux mixture and stir.
Chop leeks, onion, garlic, shallots, asparagus and celery.
Heat butter in a pan, and add garlic, leeks, shallots, celery, asparagus and onion. Cook for about 2 minutes
Add vegetable mixture from the pan to the roux and stock and continue cooking on low heat for 30 minutes.
Remove the bay leaves from the soup.
Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.
Add milk and cream to the mixture in the blender. Blend to desired consistency.
Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
Finish off with the final sprig of parsley (optional) and serve in a bowl.