- 10 asparagus spears (large, tough ends removed)
- 20 shrimp (large, about 1 lb. total, peeled and deveined)
- 2 tsp ABQ Olive Oil Company extra virgin olive oil
- 1 fennel bulb (small)
- 1 leek (including 2 inches of green, chopped)
- 1 red bell pepper (small, seeded and chopped)
- 1 teaspoon ABQ Olive Oil Company organic herbs de Provence
- 3 cups vegetable broth
- 1 russet potato (unpeeled, cut into 1/2 inch dice)
- 1 cup skim milk (fat-free evaporated)
- Salt and freshly ground black pepper, to taste
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.