Cream of Asparagus Soup with Matane Shrimp

Ingredients

• 2 tbsp (30 ml) extra virgin olive oil
• 1 small onion, finely chopped
• 1 bunch fresh green asparagus, peeled and cut in chunks
• 1 large potato, peeled and diced
• 4 cups (1 L) chicken broth
• 2 cups (500 ml) Ultra'cream 10% coffee cream or Sealtest 10% cream
• salt and freshly ground pepper
• 2 tbsp (30 ml) additional extra virgin olive oil
• 1 tbsp (15 ml) curry powder
• 1 tbsp (15 ml) Szechwan pepper, finely crushed or 1/2 tsp (2 ml) cayenne (optional)
• 8 oz (250 g) shelled Matane shrimp* (save some for garnish)
• 1 shallot, finely chopped
• 1/3 cup (75 ml) Sealtest or Ultra'cream 35% whipping cream, whipped
• * Substitute with a high quality shrimp if not available in your area.

Preparation

1. In a saucepan, heat olive oil and cook onion for 2 minutes; add asparagus and cook 2 minutes more. Add potato, chicken broth and 10% cream; salt and pepper to taste. Bring to a boil, then simmer over medium heat for 15 to 20 minutes.
2. In the blender, purée until smooth. Strain if desired. Refrigerate at least 2 hours if serving soup cold, or heat as needed.
3. At serving time, heat additional olive oil in a frying pan over medium heat and lightly fry curry powder and Szechwan pepper or cayenne. Stir in shrimp and shallot, cook 2 minutes. Set aside.
4. Ladle cream of asparagus into bowls, garnish with a dollop of whipped cream in the centre and arrange a few shrimp on top