Springtime-and the asparagus is fresh and plentiful. Choose thin, tender spears, then use them in this delicate shrimp soup. To complete a light meal, accompany the soup with hot popovers; offer lemon sorbet and butter cookies for dessert.
1 large can (about 49 1/2 oz.) fat-free reduced-sodium chicken broth
1 pound peeled baby-cut carrots, cut in half lengthwise
12 ounces slender asparagus
4 green onions
1 package (about 10 oz.) frozen tiny peas
1 pound small cooked shrimp
1/4 cup minced parsley
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1. In a 5 to 6 quart pan, combine broth and carrots. Bring to a boil over high heat. Boil, uncovered, until carrots are almost tender to bite (5 to 6 minutes).
2. Meanwhile, snap off and discard tough ends of asparagus; diagonally slice spears 1/4 inch thick. Thinly slice onions and set aside.
3. Add asparagus and peas to broth mixture; simmer just until asparagus is tender to bite (2 to 3 minutes).
4. Add onions, shrimp, and parsley; cook until shrimp are heated through (2 to 3 minutes).
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makes 5 servings (about 10 cups).
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