Recipes

Asparagus Soup with Spicy Shrimp and Queso Fresco

  • Servings: 8 to 10
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 bunches asparagus, tough ends trimmed and discarded
  • 3 Tablespoons butter
  • 2 1/2 cups diced onion
  • 1/2 cup diced celery
  • 1/4 cup flour
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaf
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • 48 oz. chicken broth
  • 1 lb. raw shrimp, peeled and deveined
  • 1 teaspoon chile powder
  • 1/8 teaspoon cayenne
  • 1/2 teaspoon salt
  • 2 Tablespoons olive oil
  • 5 oz. crumbled queso fresco
  • 2 avocados, peel and pit removed, diced
  • 2 Tablespoons lime juice

Directions

1. Season the shrimp with chile powder, cayenne and salt. Mix the diced avacado with lime juice.

2. Remove the top 4 inches of the asparagus spears and reserve. Chop the rest of the asparagus into 1-inch pieces.

3. Boil the top 4 inches of the asparagus spears in a large pot of boiling water, just until they are al dente. Immediately remove them from the water and plunge them into ice water.

4. Once the asparagus is cold, remove from the water. Separate the tips from the rest of the asparagus spears, reserving both parts.

5. In a large pot over moderate heat, sauté the onions and celery until they are softened, but not browned.

6. Add the flour and continue to cook for several more minutes.

7. Add 1-inch pieces of raw asparagus to the pot along with black pepper, thyme, cumin, salt, and chicken broth. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes, stirring periodically.

8. Remove the asparagus soup from the heat. Fill a blender no more than half full with the soup. Add some of the boiled, reserved asparagus sections (not the tips). With a heavy towel on top of the blender and starting the blender on low speed, process until the soup is smooth. Continue blending the remainder of the soup and the reserved boiled asparagus. At this point, the soup can be chilled and reheated later. If it is to be served immediately, return it to a clean pot and bring to a boil. Add the reserved asparagus tips.

9. In a very hot sauté pan, sauté the seasoned shrimp in olive oil until they are cooked through but not tough.

10. To serve, ladle the hot soup into bowls. Top with sautéed shrimp, avocado pieces, and queso fresco.
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