Asparagus Soup With Shrimp

• 1 tbsp butter
• 2 None small onions, peeled and diced
• 3 oz potatoes, peeled and chopped
• 2 cups vegetable stock
• 1 1/4 cup reduced-fat milk
• 3/4 cup half-and-half
• 1 pinch saffron threads
• 1 2/3 lbs asparagus, woody ends snapped off, chopped
• 4 tbsp fresh flat-leaf parsley, 4 sprigs set aside for garnish, remainder chopped
• 1 tbsp oil
• 8 None whole raw shrimps, heads and intestines removed, peeled up to the tail
• None None lemon juice, for seasoning

1. Melt the butter in a saucepan and saute the onions and potatoes for 1 min. Add the stock, milk, half-and-half and saffron. Season with salt and black pepper, cover and simmer for 10 mins. Add the asparagus, except for the tips, and simmer for 8 mins. Stir in the chopped parsley.
2. Heat the oil in a frying pan and saute the shrimps and asparagus tips for 4 mins. Season with salt and black pepper. Remove from the heat.
3. Transfer the soup to a blender and puree. Season to taste with salt, black pepper and a dash of lemon juice. Transfer to bowls, add the shrimp and asparagus tips and garnish with parsley.

butter, onions, potatoes, vegetable stock, milk, saffron threads, parsley, oil, tail, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/19244 (may not work)