Roasted Asparagus and Shrimp Chowder

Roasted Asparagus and Shrimp Chowder
Roasted Asparagus and Shrimp Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds large asparagus spears, tough ends removed

  • 1 1/2

    pounds large shrimp, peeled and deveined

  • Non-stick cooking spray

  • 1

    small fennel bulb

  • 2

    leeks, including 2 inches of green, chopped

  • 1

    small red bell pepper, seeded and chopped

  • 1

    teaspoon herbes de Provence

  • 4

    cups chicken or vegetable broth

  • 1

    russet potato, unpeeled, cut into 1/2 inch dice

  • 1

    russet potato, shredded

  • 2 1/2

    cups fat-free heavy cream

  • 2

    teaspoons sea salt and 1/4 teaspoon freshly ground black pepper

Directions

Preheat an oven to 425°F. Place the asparagus and the shrimp on a baking sheet and spray with cooking spray. Toss to coat and spread out in a single layer. Roast until the shrimp turn pink and opaque, about 5 minutes. Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes more. Remove from the oven and, when cool enough to handle, cut into 1-inch lengths. Cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Reserve the tops. Cut away and discard the core, then chop the bulb; set aside. Heat soup pot coated with cooking spray over medium heat. Add the fennel, leek, red pepper and Herbes de Provence and sauté until the vegetables are just beginning to soften, about 4 minutes. Add the stock and potatoes and bring to a simmer. Cook, uncovered, until the fennel is tender, about 15 minutes. Pour in the cream and bring the soup back to a simmer. Add the shrimp and asparagus and stir until heated through. Season with salt and pepper. Ladle into warmed bowls. Garnish each serving with the reserved fennel tops.

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