Preparation:
Cut off a 2 inch piece from the tip end of each asparagus. Reserve. Cut off
the
tough ends and discard them. Cut the remaining stems into 1 inch pieces.
Process the stem pieces, potato, leek and onion in a food processor with the
metal blade
until coarsely chopped pulse 3 times, then process continuously for 5
seconds.
Scrape down the workbowl as necessary.
Melt 2 tablespoons of the butter in a large saucepan and saute the chopped
vegetables, seasoned with salt and pepper over moderate heat for about 2
minutes.
(this reduces the vegetables acidity.) Add the water, thyme and bay leaf,
add
bring to
a boil. Reduce the heat and simmer, uncovered until the vegetables are
tender
about
10 minutes. Drain the vegetables and return the liquid to the saucepan.
Process the
solids and 1/4 cup of the cooking liquid in the processor with the metal
blade until
smooth, about 1 minute. Whisk the puree back into the remaining liquid in
the
saucepan. Season with salt and pepper. Bring slowly to a boil. Add the
reserved
asparagus tips and boil, uncovered for 1 1/2 minutes. Add the shrimp and the
remaining 2 tablespoons of butter and simmer, whisking just until the shrimp
are cooked through about 1 minute. garnish with chives |
