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Asian Shrimp And Asparagus Soup

Type: Shellfish, Vegetables
Courses: Soup
Serves: 4 people

Recipe Ingredients

1 tablespoon 15mlVegetable oil
2 tablespoons 30mlMinced shallots
6 cups 1422mlWater
  Bouquet garni - including
  Stems and roots of cilantro bunch - together with
1   Bay leaf - along with
1   Smashed peeled garlic clove - and also
2   Red chili peppers
1 lb 454g / 16ozAsparagus - peeled, trimmed, and cut into 1/2" rounds
1 lb 454g / 16ozPeeled , deveined shrimp - cut 1/2" pieces
1 cup 237mlCanned straw mushrooms or fresh enoki
  Mushrooms or sliced domestic mushroom caps
3 tablespoons 45mlFresh lime juice - (to 4 tbspns)
1/2 cup 8g / 0.3ozCilantro leaves - (packed) - coarsely chopped
  Salt - to taste
  Crushed red pepper - to taste

Recipe Instructions

Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer for 5 minutes or until tender. Add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).

Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.

COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6673 broadcast 04-25-1998) - Downloaded from their Web-Site -


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