Asparagus Shrimp & Watercress Soup
|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|
Snap off and discard tough ends of asparagus, then cut spears into 1/2-inch-thick diagonal slices.
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.