10700 Corrales Rd. NW, Suite E
(North of Flying Star)
Albuquerque, NM. 87114
8001 Wyoming Blvd. NE, Suite B-1
(NW corner of Paseo & Wyoming
in Paseo Village Shopping Center
next to Mario's Pizza)
Albuquerque, NM. 87113
Mon - Sat
10:00 - 6:00
Sun 10:00 - 5:00
Preheat oven to 425°F.
Place the asparagus and the shrimp on a baking sheet and drizzle with the olive oil. Toss to coat them with the oil and then spread out in a single layer.
Roast until the shrimp turn pink and opaque, about 5 minutes. Transfer to a plate. Turn the asparagus over and continue to roast until just tender, about 8 minutes more. Remove from the oven and, when cool enough to handle, cut into 1-inch lengths.
Meanwhile, cut off the stems, feathery tops and any bruised outer stalks from the fennel bulb. Reserve the tops. Cut away and discard the core, then chop the bulb; set aside.
Heat a large saucepan over medium heat. Coat the pan with nonstick cooking spray. Add the fennel, leek, red pepper and herbs de Provence and sauté until the vegetables are just beginning to soften, about 4 minutes. Add the stock and potato and bring to a simmer. Cook, uncovered, until the fennel is tender, about 15 minutes.
Pour in the milk and bring the soup back to a simmer. Add the shrimp and asparagus and stir until heated through. Season with salt and pepper.
Ladle into warmed bowls. Garnish each serving with the reserved fennel tops. Serve hot.
Bring your bottle back clean and dry. Then we will refill it and give you $1.00 off your olive oil or vinegar purchase.
Ask about our frequent shopper card (in store only) to earn points toward a free bottle of olive oil or vinegar!