Sautéed Shrimp and Asparagus Soup

You can't imagine how tasty this colorful soup is. This is a beautiful combination of a chowder and a vegetable soup - perfect for your next dinner party.



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Step 1 - Gather Ingredients

3 bunches asparagus, (cut off the top three-four inches)
3 stalks celery, diced, including leaves
1 & 1/4 cups sliced or julienned carrots
1 yellow bell pepper, diced
1 large onion, diced
48-oz. vegetable or chicken broth
4 cloves garlic, sliced or minced
3 bay leaves
2 tsp. kosher salt
1 tsp. marjoram
½ to 1 tsp. tarragon, as desired
½ tsp. dill weed
fresh parsley (for garnish)
1/2 tsp. celery salt
1 tablespoon Old Bay seasoning
2 cups half-and-half cream
15-20 shrimp, cleaned and de-veined

Step 2 - Prep the Slow Cooker

1. Fill slow cooker with the broth.
2. Add asparagus, celery, carrots, bell peppers, onions, garlic, bay leaves, salt, celery salt, marjoram, tarragon, dill weed and Old Bay.
3. Place slow cooker on high heat for about 4-6 hours.

Step 3 - In the meantime...

4. Add cream in a steady stream while stirring to combine. Check seasonings. Add more if desired.
5. Allow slow cooker to heat on low for another 45 minutes to an hour.
6. In a frying pan, sautée the shrimp in a little olive oil, salt and pepper. Once they have turned pink on both sides then set them on a paper towel on a plate until the soup has finished cooking on low.
7. Add the shrimp (chopped or whole) to the soup and garnish with fresh parsley.

Step 4 - Final

Your delicious soup is now ready to serve. This recipe can easily be made vegan or vegetarian by substituting coconut milk or almond milk for the half-and-half, leaving out the shrimp and using only vegetable stock. Enjoy!