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Asparagus Shrimp & Watercress Soup

Healthycooking's picture
Ingredients
  Asparagus 12 Ounce
  Low sodium chicken broth 7 Cup (112 tbs)
  Grated lemon peel 1 Teaspoon
  Dry tarragon 1 Teaspoon
  Ground white pepper 1⁄8 Teaspoon
  Dry capellini/Coil vermicelli 1 Ounce
  Medium raw shrimp 12 Ounce, shelled and deveined
  Lightly packed watercress sprigs 2 Cup (32 tbs), rinsed and drained
  Lemon juice 3 Tablespoon
Directions

Snap off and discard tough ends of asparagus, then cut spears into 1/2-inch-thick diagonal slices.
Set aside.
In a 4- to 5-quart pan, combine broth, lemon peel, tarragon, and white pepper; bring to a boil over high heat.
Add capellini; when broth returns to a boil, reduce heat and boil gently for 4 minutes.
Add shrimp and asparagus.
Continue to cook just until shrimp are opaque in center; cut to test (about 3 minutes).
Stir in watercress, then lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Watercress

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