Shrimp And Asparagus Soup

4 servings



  • 1 cup Contessa (any-size) Cooked Tail-off Shrimp

  • 4 cups chicken stock or prepared broth

  • 1 teaspoon fresh ginger, peeled and minced

  • 1/2 pound asparagus spears, trimmed and cut into 1-inch pieces

  • 1 egg, well-beaten

  • 1 tablespoon cornstarch, mixed with 2 tablespoons of water

  • 2 teaspoons water

  • 1 teaspoon dry sherry

  • 1 teaspoon Asian sesame oil

  • 1 teaspoon soy sauce


  • Coarsely chop shrimp and set aside.

  • Add stock and ginger to large saucepan over medium-high heat, bring to a boil.

  • Add the asparagus, cover and simmer over medium heat for about 3 minutes.

  • Mix 2 tablespoons hot stock to the beaten egg in a separate bowl.

  • Lower the heat to medium-low.

  • Slowly add the egg mixture to the stock making sure to constantly stir.

  • Add the cornstarch mixture, soy sauce, sherry and sesame oil.

  • Stir and cook for about 1 minute until the soup slightly thickens.

  • Add the shrimp and cook for 2-3 minutes.

  • Serve immediately.