Asparagus, Scallop & Shrimp Soup
Although asparagus soup is often thought of as rich and creamy, this light-as-air version is even better suited to this harbinger of spring. A touch of red, in the form of very finely diced red bell pepper, is a nice addition.
1 lb. (450 g) thin asparagus spears, cut into 1⁄2-in. (1-cm) lengths
1 tbsp. (15 mL) butter
3 green onions, trimmed, thinly sliced
1⁄2 cup (125 mL) dry white wine
6 cups (1.5 L) homemade or high- quality chicken stock
1⁄2 tsp. (2 mL) salt
1⁄4 tsp. (1 mL) white pepper
1⁄2 lb. (225 g) medium-sized shrimp, deveined, peeled, halved lengthwise
1⁄2 lb. (225 g) scallops, halved
6, 4-in. (10-cm) lengths of fresh coriander
In a medium-sized saucepan, bring 2 cups of lightly salted water to a boil. Add asparagus and cook just until tender-crisp, about 3 minutes. (Alternatively, you could steam the asparagus.) Drain and refresh under cold water; drain again and set aside.
Rinse saucepan, then melt butter over medium heat. Add green onions and sauté gently-do not brown- until softened, about 3 minutes. Add wine and bring to a gentle boil. Add stock, salt and pepper, and return to a boil. Reduce heat to low, cover loosely and simmer for about 4 minutes. Rinse shrimp and scallops with cold running water and add, along with asparagus, to hot broth. Simmer very gently (not at a boil) until shrimp turn pink and begin to curl, about 3 minutes. Garnish with coriander and serve immediately.
Food & Entertaining - Garden to Table
Sweet asparagus recipes
Cook melt-in-your-mouth spears into delectable dishes