Creamy Asparagus Soup Shooters with Shrimp and 7 Wildflowers
I didn't sleep much that night, but I'll never forget my dream. The dream that changed my life forever.
You see, earlier that day, I was on a quest. A quest for romance, for soul mates, for the kind of love that sees you though all the seasons of your life. And as I placed those 7 wildflowers under my pillow, I didn't really know what my dreams might bring, but I hoped. I hoped so badly that he'd be the one...
And he was.
Every year, near the Summer Solstice, Swedes celebrate Midsummer, one of their most important holidays of the year. It's considered a time of magic and a time of fertility. And a time when, according to old traditions, maidens should pick seven wildflowers and put them under their pillow that night, in order to dream about the man they are going to marry.
But they have to be wildflowers. And they all have to be different. And if you pick one from a churchyard, the power increases even more.
And while it's been about as long since I went to a bridal or baby shower, as since that night when I put the wildflowers under my pillow, I wanted to create a recipe that was simple, fun and delicious... and so, this Creamy Asparagus Soup was born.
But it's not your typical asparagus soup. The leeks add a sweet, onion flavor. The dill, a touch of freshness. The lemon juice, the perfect amount of acid to balance it all out. A touch of red pepper flakes for a bit of a kick. And the butter and cream, giving a special richness.
Put it all in a shot glass with a shrimp?
Talk about some magic.
Creamy Asparagus Soup Shooters with Shrimp
1-1/2 cups chicken broth
1/4 cup heavy cream
1/2 stick of butter
1/2 sweet onion, sliced thin
6 ounces leeks (2 small), cut into small coins
1 bunch asparagus, ends removed and cut into 1-2 inch pieces
1 tablespoon fresh dill, coarsely chopped
Juice from 1/2 a lemon
Salt and Pepper
Red pepper flakes (just a dash, or as desired for level of heat)
Large cooked shrimp (frozen are fine, just allow enough time to fully defrost)
Add olive oil and butter in a large saucepan, and over medium-high heat saute the leeks, onions and asparagus until onions are translucent. Season with salt, pepper and red pepper flakes. Then add in the chicken broth, turn down the heat to medium-low and cook for about 15 minutes until asparagus and leeks are soft. Carefully pour into a blender and puree until smooth (remember that hot liquid expands in the blender, so make sure the lid is properly closed, and don't double up batches). Add in the fresh dill, the lemon juice and the cream and blend. Check for seasoning and consistency, and add more cream if needed.
Pour into shot glasses (I found some small plastic funnels at the Dollar Store that work perfectly) and serve with shrimp.
What a cute idea! Perfect springtime appetizer! And such a beautiful presentation :)ReplyDelete
Thank you Liz! I was so pleased with how it came out... and will be enjoying it again today for lunch! ;-)Delete
Beautiful, magical tradition...I love it! And I love these little shooters, they are so pretty, and they sound delicious!ReplyDelete
Thanks so much, Heather! I love how the warmth and bit of heat from the soup is offset by the cool shrimp! ;-)Delete
Such a sweet post. Bootiful Soop too!ReplyDelete
Thanks Gail! I appreciate you stopping by ;-)Delete
I just love, love, love the tradition. So magical - I can imagine fairies :) Thank you for sharing!ReplyDelete
Asparagus is one of my favorites - so festive, "springy", and adding shrimp to them sounds amazing! ~ Bea @ The Not So Cheesy Kitchen
Thank you Bea! Some of my family is actually from Sweden, but I didn't learn of this tradition until I was in High School when we had a Swedish exchange student live with us for the year! And I hope you enjoy the soup... it does remind of Spring! ;-)Delete
This soup is GORGEOUS...love the fresh green color and the shrimp! I think I want this now. BTW...I'll be in New York from Wed-Mon for a blog-related trip. Susan from The Little Red Kitchen and I are meeting for dessert at Eataly next Fri 4/26...I'd love it if you could join us as well! I think the plan is to meet 830/900ish. My hub and I are having dinner at Meatball Shop in The Village around 700, then we'll head that way.ReplyDelete
Oops...nevermind. I thought you were in NY...not NC. I misread earlier this morning :)!ReplyDelete
Hi Wendy! Thank you so much for thinking of me, and yes, in NC. I've never been to NY, and hope to visit some day! And fun on the Meatball Shop, just saw it featured on a Food Network show this morning. Have a fun time!!! ;-)Delete
Beautiful writing! What a fantastic idea, looks too cute as a presentation too!!ReplyDelete
Thank you Tammi... that is so sweet! Hope you give these a try- so yummy! ;-)Delete
You are such a great storyteller, Diana. And it's so serendipitous, on Friday I was speaking to a health professional about the Swedish Midsummer Festival.I love the idea of the wildflowers under the pillow. Wish I'd known about the tradition years ago...But then again, it's probably all perfect...As are your asparagus shooters! Thank you for this wonderful recipe which is sure to impress =)ReplyDelete
Ahhh, thank you so much, Kim! And that is amazing on you talking about the festival recently!!! Thanks for stopping by, and loved your #SundaySupper post!Delete
I love that midsummer tradition, to pick wildflowers and dream! And the soup has a striking color Di, and it looks so incredibly smooth. So gorgeous!ReplyDelete
;-) It's been a little over 21 years ago, but the memories still make my heart smile! And thank you so much on the soup, Paula... I was so excited at the results!!Delete
Picture perfect!! I love serving little shots of soup like this but have never added the shrimp. Nice touch!!!ReplyDelete
Thanks Tara! And come to think of it, a bacon wrapped shrimp would be so yummy too! :-) Thanks for stopping by!!!Delete
Those giant shrimps are calling my name and I love the color of this soup.ReplyDelete
They were yummy, Susan!!! And thank you! The cream made this beautiful color and richness of this soup ;-)Delete
Wow - this looks absolutely amazing Di! I have never had asparagus soup but think I need to try it - now!ReplyDelete
Thank you Megan! I added the leeks and onion to make it not too asparagusy (well, you know what I mean ;-) I think you'll love it!Delete
This is wicked good. And so pretty too. I love when food not only tastes good but looks good too. Pretty photos.ReplyDelete
Thanks Kim!!! Me too... super yummy... the best way to eat your veggies ;-)Delete
Mmm, I would knock a bunch of these back!ReplyDelete
lol! Me too! Thanks for stopping by Jennifer! ;-)Delete
These are so elegant and beautiful! I wish I had a fancy enough party to go to, I'd take these for sure!ReplyDelete
Thanks Lori! Funny, I have so many food props for photos now, that we eat on "good dishes" more often than not now... makes it so much more fun! ;-)Delete
Oh what a wonderful tradition. I had no idea and never heard of it. 7 wildflowers. So very interesting.ReplyDelete
Nice soup shooters too. The shrimp is just the "icing on the cake". Yummy!
I love it! I think this year it falls on June 21, if you know of anyone who hopes to dream of their Prince ;-) Thank for stopping by!Delete
I love shrimp anything! Great story, too!ReplyDelete
Me too, Cindy! Hope you enjoy it!!! ;-)Delete
What a great story. I love the colour with these shooters, the gorgeous green, paired with the shrimp looks so tasty.ReplyDelete
Thanks Laura! I think the addition of the leeks, onions and bit of cream made them such a unique color ;-) Hope you give them a try, and thanks for stopping by!!Delete
Sounds awesome! And once again your presentation and photo is top shelf!ReplyDelete
I still want a lesson...
Thanks for stopping by, Big Daddy! And yes... I own you a lesson :-)Delete