Easy, Lite, Cream of Asparagus and Shrimp Soup
1 medium onion, finely chopped (aprox. 1 cup)
2 tablespoons olive oil
Saute together for 5 min, or until the onions start to caramelize then add:
2 tablespoons butter
3 tablespoons flour
2 tablespoons grated carrot
2 tablespoons finely chopped sweet red pepper
Cook together for one minute then add:
4 teaspoons chicken boulion paste
2 cups of water
Mix and cook together until mixture thickens, then add:
3 cups 2% milk
2 cups chopped asparagus
1 teaspoon coriander
black pepper to taste.
Bring to a boil, stirring occasionally, then add:
1 cup diced raw shrimp (about 8-9 jumbo)
Continue to cook for about one or two minutes, or until shrimp barely turns pink.
Ladle into bowls and sprinkle with cayenne pepper.
(For a thicker soup, increase butter and flour by 1 more tablespoon each)