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🍽️ Creamy Asparagus-Carrot Soup with Shrimp

204 kcal · 30 min · 4 servings

Ingredients

• 400 g asparagus
• 1 shallot
• 100 g floury potatoes
• 1 tbsp butter
• 100 ml vegetable broth
• 50 g crème fraîche
• salt
• pepper
• 125 g shrimp (8 shrimp; headless and shell-on)
• 0.5 lime
• 1 carrot
• 1 sprig cilantro
• 1 tbsp rapeseed oil

Instructions

1. 1. Peel the asparagus and cut off the woody bottom ends.
2. 2. Place the asparagus peels and the cut-off ends into a pot.
3. 3. Pour in 600 milliliters of water.
4. 4. Let the mixture simmer on low heat for about 10 minutes.
5. 5. Add the whole asparagus spears to the broth.
6. 6. Lightly salt the water.
7. 7. Cook the asparagus spears for about 20 minutes until they still have a slight bite.
8. 8. Remove the asparagus spears from the broth and let them cool slightly.
9. 9. Strain the asparagus broth through a fine sieve.
10. 10. Peel the shallot and cut it into small cubes.
11. 11. Peel the potatoes and wash them.
12. 12. Cut the potatoes into small pieces.
13. 13. Heat butter in a pot.
14. 14. Sauté the shallot cubes and potato pieces briefly in the hot butter.
15. 15. Stir the flour into the mixture.
16. 16. Deglaze everything with 500 milliliters of the prepared asparagus broth.
17. 17. Cook the soup for about 15 minutes, stirring occasionally.
18. 18. Cut the cooled asparagus spears into pieces about 3 centimeters long.
19. 19. Add the asparagus pieces to the soup.
20. 20. Stir the crème fraîche into the soup.
21. 21. Puree the soup finely with a hand blender.
22. 22. Rinse the shrimp under cold water.
23. 23. Pat the shrimp dry with a kitchen towel.
24. 24. Spread the shrimp out on a flat plate.
25. 25. Squeeze the lime.
26. 26. Drizzle the lime juice over the shrimp.
27. 27. Clean the carrot and wash it.
28. 28. Peel the carrot.
29. 29. Slice the carrot into thin rounds.
30. 30. Cut the slices further into fine matchsticks.
31. 31. Wash the coriander.
32. 32. Shake the coriander dry.
33. 33. Pluck the coriander leaves and set them aside.
34. 34. Heat rapeseed oil in a frying pan.
35. 35. Sauté the carrot matchsticks in the pan for 4 to 5 minutes.
36. 36. Add the marinated shrimp to the carrots in the pan.
37. 37. Sauté the shrimp for 1 to 2 minutes, stirring frequently.
38. 38. Remove the pan from the heat.
39. 39. Garnish the finished soup with the carrots, shrimp, and coriander leaves.
40. 40. Serve the soup immediately.

Nutrition per serving

• kcal: 204
• Protein: 17 g · Fett/Fat: 7 g · Carbs: 17 g