Asparagus and Shrimp Velouté

Name: Asparagus and Shrimp Velouté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Asparagus 1.1 lbs; Potatoes 7 oz; Water 2.1 cups; Sour cream 2 spoonfuls; Prawns 8; Rolled Pancetta 4 slices; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Marjoram to taste; Sesame seeds to taste

it es br fr de

Gluten Free

Difficulty: Easy
Prep time: 15 min
Cook time: 30 min
Serving: 2
Cost: High

PRESENTATION

When you think of asparagus and shrimp soup, imagine the colorful flavors of contemporary Italian cuisine. Really good stuff. Every ingredient gets its moment to shine. This dish is all about that "zero waste" vibe that Italians love. Seriously, by using the ends of the asparagus to create a rich, flavorful broth, the soup gains a deep, earthy character. It is way way better than your everyday spring soups. Potatoes and sour cream make it extra creamy and satisfying, delivering that smooth texture everyone craves.

And the shrimp? It’s the star of the show, wrapped in pancetta. Super tasty. This adds a crispy, salty bite that perfectly balances the tender soup underneath. The final flourish is the asparagus tips, briefly cooked to keep that bright green snap, giving a golden touch perfect for a spring gathering.

You might think shrimp and asparagus soup is a fancy restaurant dish, but it's surprisingly easy to make at home. No question. This recipe is at the heart of Italy’s modern culinary scene, mixing classic ingredients in fresh ways while ensuring nothing goes to waste. Plus, people love how the blend of sea and garden flavors in this asparagus shrimp bisque delivers a unique combination of moist shrimp, sweet veggies, and a hint of smoky pancetta.

Unlike those heavier seafood chowders, this soup is light yet filling. Pretty much. It brings a modern twist on traditional flavors. In bustling cities like Milan or Rome, it’s the kind of dish that impresses dinner guests or simply adds some excitement to a regular weeknight meal. Whether you are into easy seafood soups or just searching for a spring dish that captures the season’s core, this one’s a winner. The clever use of ingredients, the crunchy asparagus tips, and the tasty aroma of roasted pancetta all come together in a soup that's as visually appealing as it is delicious. For real.

Perfect for anyone looking to bring a taste of Italian innovation to their table! Enjoy this tasty Italian treat that combines creativity, sustainability, and a delicious harmony of flavors.

How to prepare Asparagus and Shrimp Velouté

To prepare the asparagus and shrimp velouté, wash the asparagus well and with a knife remove the lower part, the lighter one. Then, using a potato peeler, also remove the outer part at the base of the stalk 1. Cut the asparagus into 3/4-inch slices and set aside the whole tips 2. Transfer the asparagus scraps into a pot 3, add 500 g (2 cups) of water, heat everything and let it boil for about ten minutes, adding a pinch of salt.

Peel the potato 4 and cut it into chunks about 3/4-inch in size 5. In a saucepan add the asparagus slices (but not the tips) and the potatoes 6.

Add a drizzle of oil 7, a pinch of salt and let it brown for a couple of minutes. Then add the broth made with the asparagus base, filtering it 8. Cover with a lid 9 and let cook for 20 minutes over moderate heat.

In a non-stick pan, pour a drizzle of oil, add the asparagus, a pinch of salt and a few marjoram leaves 10. Add 2-3 tablespoons of water 11, cover with a lid 12 and cook for 3 minutes. They should remain crunchy.

Clean the shrimp by removing the shell 13 and the black vein 14. Wrap half a slice of bacon around each shrimp 15 and prepare the others in the same way.

Cook the shrimp in a pan 16, turning them on all sides for a total of 3 minutes, until they are crunchy. Then pour the asparagus and potatoes into a mixer, add the sour cream 17 and blend everything until you get a cream. If it should be too thick, add 1-2 tablespoons of warm water. Transfer the velouté into the plates, decorate with the asparagus tips and the shrimp 18. Add a sprinkle of pepper, a drizzle of raw oil, and sesame seeds.