Chilled Asparagus Soup With Herbed Shrimp

Name: Chilled Asparagus Soup With Herbed Shrimp
Ingredients: 3 Tbsp. extra-virgin olive oil, divided; 3 medium leeks (13 oz.), white and light green parts only, split lengthwise, rinsed well, and thinly sliced; Kosher salt; 3 medium garlic cloves, finely minced (1 Tbsp.); 2 medium russet potatoes (1¼ lb.), peeled and coarsely chopped; 2 quarts vegetable stock; 5 sprigs thyme; 2 bay leaves; 1 lb. coarsely chopped asparagus (3 cups); 6 sprigs tarragon; 1 cup heavy cream; 2 Tbsp. fresh lemon juice; 2 Tbsp. champagne vinegar; Freshly ground black pepper; 2 Tbsp. Old Bay seasoning; 1 medium lemon, thinly sliced; 1 lb. medium shell-on shrimp; 6 oz. asparagus, very thinly sliced (1½ cups); 2 small radishes (2 oz.), very thinly sliced; 3 Tbsp. finely chopped fresh chives; 2 Tbsp. finely chopped fresh mint; 2 Tbsp. finely chopped fresh tarragon; 1 Tbsp. finely chopped fresh dill; 2 tsp. finely grated lemon zest, plus 3 Tbsp. fresh lemon juice; ¼ cup extra-virgin olive oil

www.saveur.com

Asparagus is used two ways in this puréed cold soup: it adds a grassy note to the potato-leek base and is left raw for the shrimp salad garnish.

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Ingredients

3 Tbsp. extra-virgin olive oil, divided
3 medium leeks (13 oz.), white and light green parts only, split lengthwise, rinsed well, and thinly sliced
Kosher salt
3 medium garlic cloves, finely minced (1 Tbsp.)
2 medium russet potatoes (1¼ lb.), peeled and coarsely chopped
2 quarts vegetable stock
5 sprigs thyme
2 bay leaves
1 lb. coarsely chopped asparagus (3 cups)
6 sprigs tarragon
1 cup heavy cream
2 Tbsp. fresh lemon juice
2 Tbsp. champagne vinegar
Freshly ground black pepper
2 Tbsp. Old Bay seasoning
1 medium lemon, thinly sliced
1 lb. medium shell-on shrimp
6 oz. asparagus, very thinly sliced (1½ cups)
2 small radishes (2 oz.), very thinly sliced
3 Tbsp. finely chopped fresh chives
2 Tbsp. finely chopped fresh mint
2 Tbsp. finely chopped fresh tarragon
1 Tbsp. finely chopped fresh dill
2 tsp. finely grated lemon zest, plus 3 Tbsp. fresh lemon juice
¼ cup extra-virgin olive oil