Shrimp & Asparagus Bisque
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 Lbs of Fresh Asparagus
  • 1 Teaspoon Olive Oil
  • ½ of Onion, Minced
  • 3 Cloves Garlic, Chopped
  • 1 Cup water or chicken/vegetable stock
  • 2 Cups Half and Half/ Milk/ or Coconut Milk (dealers choice)
  • ½ to 1 Cup Pre-cooked or fresh baby shrimp peeled, deveined, tails removed (I used some of the salad shrimp from my local freezer section)
  • Salt and Pepper to taste
  • Parmesan Cheese as garnish
  1. In a medium stock pot sauté garlic, olive oil and onion until it starts to be tender and translucent. While that is cooking wash and dry the asparagus and then remove the woody/ thick bottom ends. Chop 1½ lbs of the asparagus into about 1 inch pieces. Set the other ½ lb aside we will use this in a little bit.
  2. Add the asparagus to the pan with the onions and garlic. Cover the asparagus with enough water or stock so that its covered. Allow the asparagus to cook until tender. Try not to over cook it as it will lose its beautiful bright green color.
  3. Once the asparagus is cooked;allow to cool for a bit then carefully pour the mixture into your blender. Blend on medium until almost smooth then gradually add in the half and half or milk. Remember to hold down your blender top as it will make one very green mess all over your kitchen if you don't pay attention. It may or may not have happened to a "friend" of mine ;) Continue to blend until the mixture is creamy and smooth.
  4. Now its time to use that lat ½ lb of asparagus we set aside earlier. Chop the asparagus into about ¼-1/2 inch pieces. Place the asparagus into the pan you just used to make the other asparagus/ onion mixture. Place a small amount of water or chicken stock into the pan. Heat over medium heat stirring until the asparagus is tender and bright green. About 3-5 min.
  5. Pour the asparagus bisque into the pan with your asparagus pieces; cook over medium heat. If you are using raw shrimp you can add them now. Heat over medium heat until shrimp are cooked through. If you are using pre-cooked shrimp allow the soup to warm and then add the shrimp. Salt and pepper to taste. I also like to add a bit of parmesan cheese for a little zip.
  6. *if you're not a fan of shrimp you could omit it or add pieces of ham.
  7. ** If you used milk and you find the soup is a bit thin you can always add a bit of cornstarch mixed with water and stir it into the soup to thicken it.
  8. Shrimp & Asparagus Bisque is the perfect start to spring! I hope you enjoy it as much as we did!
Recipe by Sassy Southern Yankee at