I had these 2 bottles of asparagus from my friends in Denmark sitting on my kitchen shelf for a long, long time. I finally decided to make soup of them. I looked up some recipes in the internet and then created my own tweaking from a couple of them.
Serves 2 to 3
Ingredients
Serves 2 to 3
Ingredients
- 2 bottles white asparagus
- 200g shrimp, deshelled and deveined
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp butter, divided by half
- 1 tbsp olive oil, divided by half
- 1/2 tsp thyme
- 1 chicken stock cube
- 3 cups water
- Salt and pepper to taste
Preparation
- Heat half the butter and olive oil in a pan. Add three fourths onion and cook until translucent.
- Remove and puree along with asparagus and the liquid. Set aside.
- Heat the remaining butter and olive oil and add the remaining onion and cook until translucent.
- Add the garlic and thyme and cook until garlic smells aromatic.
- Add the shrimp and saute until shrimp is cooked, about 3 to 5 minutes.
- Now add the asparagus and onion puree, the chicken stock cube and water to the pan. Bring to a boil and add salt and pepper to taste. Remove from heat and serve immediately.
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