Asian Shrimp & Asparagus Soup
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4 Servings
1.00 tb Vegetable oil
2.00 tb Minced shallots
6.00 c Water
Bouquet garni; including
Stems and roots of cilantro
-bunch; together with
1.00 Bay leaf; along with
1.00 Smashed peeled garlic clove;
-and also
2.00 Red chili peppers
1.00 lb Asparagus; peeled, trimmed,
And cut into 1/2" rounds
1.00 lb Peeled ; deveined shrimp,
-cut 1/2" pieces
1.00 c Canned straw mushrooms or
-fresh enoki
Mushrooms or sliced domestic
-mushroom caps
3.00 tb Fresh lime juice -; (to 4
-tbspns)
0.50 c Cilantro leaves - (packed);
-coarsely chopped
Salt; to taste
Crushed red pepper; to taste
Heat the oil and add the shallots and saute. Add the water, bouquet
garni and bring to a boil and simmer, covered for 10 minutes. Add the
asparagus and simmer for 5 minutes or until tender. Add the shrimp
and simmer just until the shrimp turn pink. Add the mushrooms and
simmer to heat through (if too much liquid has evaporated, add more
to keep level constant). Remove the soup from the heat, remove the
bouquet garni and stir in the lime juice to taste and cilantro.
Adjust seasoning with salt and crushed red pepper. This recipe yields
4 servings.
Recipe Source: COOKING MONDAY TO FRIDAY with Michele Urvater From the
TV FOOD NETWORK - (Show # MF-6673 broadcast 04-25-1998) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-08-1998
Recipe by: Michele Urvater
Converted by MM_Buster v2.0l.
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