Asparagus Soup With Shrimp

• 3 pounds asparagus
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 3 leeks, sliced
• 2 shallots, minced
• 1 pound small shrimp
• Juice of 1/2 lemon
• 3 cups chicken stock
• 2 cups water
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons chopped fresh basil leaves

1. Cut the tough stalk ends off the asparagus and discard them.
2. Cut the asparagus into one-inch pieces.
3. In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft.
4. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them).
5. Remove the shrimp with a slotted spoon, cool, peel and devein them.
6. Sprinkle with lemon juice and set the shrimp aside.
7. Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender.
8. Puree the mixture in a blender and return it to the saucepan.
9. Season to taste with salt and pepper and heat through over moderate heat.
10. In a separate pan, warm the shrimp.
11. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves.
12. Serve hot.

asparagus, unsalted butter, olive oil, leeks, shallots, shrimp, lemon, chicken stock, water, salt, fresh basil

Taken from cooking.nytimes.com/recipes/9076 (may not work)