Original Post by Teri in Mar, 2010
This is a quick way to make asparagus soup if you already have a purchased can, but it is even better if you start from scratch with fresh asparagus from the garden. Not everybody has that luxury so I wrote the recipe to accommodate that. I know I say the leeks are optional, but I wouldn’t leave them out as they add such an incredible flavor.
Heat olive oil in small skillet, add onion and garlic and cook until onion is translucent.
While this is cooking place soup in sauce pan, stir in milk, shrimp, leeks and spices. Add onions and garlic and simmer over low heat stirring constantly to keep from sticking for about 30 minutes. Serve with crackers or garlic/herb bread.