WEEKDAYS 1e|12c|p

Asparagus Vichyssoise with Shrimp Salad

Michael Symon
Servings: 4 - 6
1 to 2 hr
Part 1 of 2

A delicious soup and salad combo.

  • Ingredients
  • step-by-step directions
  • 1 bunch asparagus (woody ends removed)
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 leeks (white and light green parts only, thinly sliced)
  • 4 medium russet potatoes (peeled, small dice)
  • 4 cups chicken broth
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup heavy cream
  • 1 lemon (zest and juice)
  • tarragon (roughly chopped, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
Shrimp Salad:
  • 1 bunch reserved asparagus tops
  • 2 lemons (divided, juiced)
  • 1 tablespoon black peppercorns
  • 4-5 parsley stems
  • 1 bay leaf
  • 1 pound medium shrimp (peeled, deveined, tails off)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons tarragon (chopped)
  • 1/3 cup olive oil
  • bibb lettuce leaves (to serve)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Soup: Separate the tops of the asparagus from the stems and freeze the stems. Set tops aside.
  • In a large Dutch oven or pot, add the butter and olive oil and heat over medium heat. Add the leeks and cook until translucent, about 5-7 minutes. Season with salt and pepper. Add the potatoes and cook another 2 minutes. Add the chicken broth, bring to a boil and reduce to a simmer. Allow to simmer for 8-10 minutes or until the potatoes are tender.
  • Meanwhile, secure the shredder attachment to the food processor. Shred the frozen asparagus stems in the food processor and set aside. Once the potatoes are tender, remove from the heat, blend the soup using a blender or immersion blender until smooth. While blending the soup, add the frozen shredded asparagus and continue to blend until smooth. Allow to cook in the refrigerator. Once cool, add fresh nutmeg and stir in the cream and lemon zest and juice. Garnish with tarragon and serve shilled with the shrimp salad cups on the side.
  • For the Shrimp Salad: Bring a large pot of salted water to a boil. Prepare an ice bath. Add the asparagus tops to the boiling water, allow to cook for 30 seconds to 1 minute until bright green, then remove to the ice bath to cool. Once cooled, remove from the ice bath and pat dry.
  • Once finished with the asparagus tops, add the juice of 1 lemon and the halves, peppercorns, parsley stems and bay leaf to the boiling water. Add the shrimp and allow to simmer for 1 minute, then cover the pot and remove from heat and allow the shrimp to cook for another 2 minutes until opaque and pink. Remove from the water and allow to cool.
  • In a small bowl, add the Dijon mustard, juice of the remaining lemon and tarragon and whisk to combine. While whisking, slowly stream in the olive oil. Season with salt and pepper.
  • In a large bowl, add the shrimp and asparagus tops. Drizzle the vinaigrette around the edge of the bowl and toss lightly to coat. Serve the shrimp salad in bibb lettuce cups with the soup.
  • Tip: Use the potato soup as a base and change up the toppings with your favorite flavor combinations!
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