Cream of Asparagus Soup with Shrimp - alive magazine

Name: Cream of Asparagus Soup with Shrimp - alive magazine
Ingredients: 2 Tbsp (30 mL) extra-virgin olive oil; 2 cups (500 mL) yellow onion, chopped; 2 cups (500 mL) low-sodium chicken or vegetable stock; 2 cups (500 mL) water used to cook asparagus (or, if using leftover asparagus, more stock); 1 lb (450 g) asparagus stems; Juice of 1 lemon, divided; 1/4 tsp (1 mL) salt, divided; 1/4 tsp (1 mL) freshly ground black pepper; Pinch of cayenne pepper; 1 tsp (5 mL) lemon zest; 12 cooked medium shrimps

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A great recipe for using leftover asparagus stems—fresh or frozen. 2 Tbsp (30 mL) extra-virgin olive oil 2 cups (500 mL) yellow onion, chopped 2 cups (500 mL)…

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Ingredients

2 Tbsp (30 mL) extra-virgin olive oil
2 cups (500 mL) yellow onion, chopped
2 cups (500 mL) low-sodium chicken or vegetable stock
2 cups (500 mL) water used to cook asparagus (or, if using leftover asparagus, more stock)
1 lb (450 g) asparagus stems
Juice of 1 lemon, divided
1/4 tsp (1 mL) salt, divided
1/4 tsp (1 mL) freshly ground black pepper
Pinch of cayenne pepper
1 tsp (5 mL) lemon zest
12 cooked medium shrimps