Asparagus Soup With Shrimp - cooking recipe

Ingredients

1 tbsp butter
2 None small onions, peeled and diced
3 oz potatoes, peeled and chopped
2 cups vegetable stock
1 1/4 cup reduced-fat milk
3/4 cup half-and-half
1 pinch saffron threads
1 2/3 lbs asparagus, woody ends snapped off, chopped
4 tbsp fresh flat-leaf parsley, 4 sprigs set aside for garnish, remainder chopped
1 tbsp oil
8 None whole raw shrimps, heads and intestines removed, peeled up to the tail
None None lemon juice, for seasoning

Preparation

Melt the butter in a saucepan and saute the onions and potatoes for 1 min. Add the stock, milk, half-and-half and saffron. Season with salt and black pepper, cover and simmer for 10 mins. Add the asparagus, except for the tips, and simmer for 8 mins. Stir in the chopped parsley.
Heat the oil in a frying pan and saute the shrimps and asparagus tips for 4 mins. Season with salt and black pepper. Remove from the heat.
Transfer the soup to a blender and puree. Season to taste with salt, black pepper and a dash of lemon juice. Transfer to bowls, add the shrimp and asparagus tips and garnish with parsley.