Name: Minted Asparagus Pea Soup with Seared Shrimp & Parmesan Crisps
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 1420 ml chicken or vegetable broth; 1 ½ small pkgs fresh mint; 6 cups frozen peas; 3 cloves garlic; 355 ml heavy whipping cream; 170 g Parmesan cheese; 0.68 kg raw peeled shrimp, fresh or frozen; 3 shallots; black pepper; extra virgin olive oil; salt; virgin coconut oil

Minted Asparagus Pea Soup with Seared Shrimp & Parmesan CrispsMinted Asparagus Pea Soup with Seared Shrimp & Parmesan Crisps — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

1420 ml chicken or vegetable broth

1 ½ small pkgs fresh mint

6 cups frozen peas

3 cloves garlic

355 ml heavy whipping cream

170 g Parmesan cheese

0.68 kg raw peeled shrimp, fresh or frozen

3 shallots

black pepper

extra virgin olive oil

salt

virgin coconut oil

Instructions

Preheat oven to 205°C (400°F).

Drain shrimp in a colander and rinse under cold water until there are no more ice chunks. Spread out on a clean towel and pat dry. Skip this step if you are using fresh shrimp.

Wash the asparagus and snap (or cut) off the woody ends. Cut into 1-inch pieces and transfer to a baking sheet; drizzle with olive oil and bake in the oven for 10-12 minutes.

To make crisps, grate Parmesan and pile grated cheese on a parchment lined baking sheet (approx. 1 tbsp per crisp). Add to the oven with the asparagus for 6-8 minutes, set aside to cool.

Place in the oven and bake until lightly browned, 5-7 minutes. Watch carefully because they can burn quickly. Once done, remove from the oven and let them sit for a couple of minutes.

Trim, peel, and mince the shallot and garlic.

Preheat a large pot over medium heat.

When the pot is hot, add oil and swirl to coat. Add the shrimp; cook until opaque, about 3-4 minutes, stirring occasionally. Once done, transfer to a plate.

Return pot to heat, add oil, swirling to coat the bottom; add shallot and garlic. Cook, stirring frequently, until shallots are translucent, 2-3 minutes.

Wash mint. Pick leaves off the stems; discard the stems and finely mince the leaves. Add to pot.

Add peas, broth, salt, and pepper to the pot. Bring to a boil over high heat, then turn down to medium-high. Cook until peas have softened, 4-5 minutes.

Add the roasted asparagus and cream to the soup, reserving some asparagus for garnish. Using an immersion (hand) blender, purée the soup until smooth. Allow soup to heat through but not boil, 2-3 minutes more.

To serve, ladle soup into bowls and drizzle with more cream. Top with reserved asparagus, Parmesan crisps, and shrimp. Enjoy!

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