Cream of Shrimp Asparagus Soup - Blow Fly Inn - WLOX.com - The News for South Mississippi

Cream of Shrimp Asparagus Soup - Blow Fly Inn

Cream of Shrimp & Asparagus Soup

- Blow Fly Inn Restaurant, Gulfport

  • 2 cups of heavy cream
  • 1 cup Seafood Stock (Made from shrimp & lobster shells - you can buy it canned or make your own)
  • 1/2 cup sautéed onions, minced
  • 1 cup steamed and diced asparagus
  • 1/2 cub blonde roux (Added to make desired thickness)
  • 1/2 teaspoon white pepper

Stir heavy cream and seafood stock together in a small to medium sauce pot over medium heat. Sauté the onions in a separate sauté skillet, when onions start to get translucent, remove from heat. Add diced asparagus, shrimp and sautéed onions to the cream stock gradually stirring in the blonde roux (flour and butter) to desired thickness. Add white pepper to taste.

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Biloxi, MS 39531
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