🍽️ Creamy Asparagus Cream Soup with Sautéed Shrimp

Name: Creamy Asparagus Cream Soup with Sautéed Shrimp
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g green asparagus; 1 onion; 150 g floury potatoes; 1 handful basil; 2 sprigs lemon thyme; 3 tbsp butter; 150 ml dry white wine; 500 ml vegetable broth; 100 g crème fraîche; salt; pepper (from the mill); 8 large shrimp (peeled and deveined, leaving only the tail segment); lemon thyme (for garnish)

285 kcal · 30 min · 4 servings

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Ingredients

500 g green asparagus
1 onion
150 g floury potatoes
1 handful basil
2 sprigs lemon thyme
3 tbsp butter
150 ml dry white wine
500 ml vegetable broth
100 g crème fraîche
salt
pepper (from the mill)
8 large shrimp (peeled and deveined, leaving only the tail segment)
lemon thyme (for garnish)

Instructions

1. Peel the bottom two-thirds of the asparagus stalks. Place the peels in a pot, add about 200 milliliters of water, and simmer gently with the lid on for 10 minutes. Strain the liquid into a bowl and reserve the broth. Cut the peeled asparagus stalks into bite-sized pieces, but keep the long tips whole for garnish. Peel the onion and potatoes and dice them into small cubes. Rinse the basil and thyme, shake them dry, and chop the leaves roughly.
2. Heat 2 tablespoons of butter in a pot and sauté the onion cubes until translucent. Add the potato cubes and the cut asparagus pieces. Deglaze the pot with white wine. Pour in the prepared vegetable broth and the reserved asparagus broth. Simmer the soup with the lid on for 20 minutes until soft. After 10 minutes, remove the asparagus tips from the pot and set them aside.
3. Add the chopped herbs to the pot. Puree the soup finely using a hand blender. Strain the mixture through a fine sieve to make it extra smooth. If needed, simmer the soup a bit longer to thicken it, or thin it out with a little more broth. Remove the pot from the heat. Stir in the crème fraîche and season with salt and pepper to taste.
4. Rinse the shrimp and pat them dry with a kitchen towel. Fry them in the remaining butter for 2 to 3 minutes until golden brown. Briefly toss the asparagus tips in the hot pan to warm them up. Season the asparagus tips with salt and pepper.
5. Fill the hot soup into bowls. Garnish with the fried shrimp, the warm asparagus tips, and fresh thyme leaves. Serve the dish immediately.

Nutrition per serving

kcal: 285
Protein: 19 g · Fett/Fat: 16 g · Carbs: 18 g