Asparagus and Shrimp Velvet Soup

With pleasure! The asparagus and shrimp velvet soup is an elegant and tasty dish, excellent for a special dinner or as a first course in a sophisticated menu. Here’s how to prepare it in the Italian way:

Ingredients

• 500 g of fresh asparagus
• 200 g of cleaned shrimp
• 1 shallot
• 500 ml of vegetable broth
• 100 ml of fresh cream
• 40 g of grated parmesan cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by washing the asparagus and cut off the tough end of the stem. Cut the asparagus into pieces, setting aside the tips for decoration.

2. Finely chop the shallot and sauté it in a pot with a drizzle of extra virgin olive oil.

3. Add the asparagus pieces (excluding the tips) to the shallot and sauté for a few minutes.

4. Pour the vegetable broth into the pot and let it cook over medium heat for about 15-20 minutes or until the asparagus becomes tender.

5. In the meantime, cook the asparagus tips in boiling salted water for a couple of minutes or until they are tender but still crunchy. Drain them and set aside.

6. Once the asparagus in the pot is cooked, use an immersion blender to create a smooth and homogeneous velvet soup.

7. Add the cream and parmesan, then adjust with salt and pepper. Continue cooking for a few minutes until the desired consistency is reached.

8. In a pan, cook the shrimp with a drizzle of oil and a pinch of salt for 2-3 minutes per side, until they become pink and slightly golden.

9. Serve the velvet soup in deep plates, placing some shrimp in the center and garnishing with the asparagus tips you set aside.

Fun Facts

Shrimp and asparagus are a classic pairing in Italian cuisine, often used in risottos or first courses. The asparagus velvet soup is perfectly complemented by a slightly fruity and fresh white wine, such as a Sauvignon Blanc. I hope you enjoy this recipe and if you need any further advice or variations, I am here to help!