Asparagus cream soup with hand-peeled shrimp

Sauté the onion and leek in a pat of butter until they are soft but not colored. Add the potato pieces and let them simmer briefly.

Add the asparagus peels and chicken broth. Let this simmer for 20 minutes over low heat. Then strain the soup carefully and press all the moisture out of the peels. Be careful not to blend it, as your immersion blender will definitely break. 😅

Cut the fresh asparagus into pieces of 3 to 4 cm, and slice them into super thin rounds, mixing them with olive oil and a pinch of salt.

Let the butter foam in your pot, add the flour and cook the mixture until it smells like cookies. Gradually add half of the broth, whisking well to prevent lumps. Then add the rest of the broth and the cream. Now blend the soup with an immersion blender until smooth.

Season the soup with pepper and salt.

Serve the soup in deep plates. Garnish with asparagus rounds, hand-peeled shrimp, and chives. Serve the soup immediately.