Asparagus soup with smoked curd and shrimp
Asparagus brings potassium, folate, and a light green freshness, while yogurt makes the soup creamy without flour or potatoes. Shrimp adds protein, and goat curd mixed with smoked salt gives the flavor more depth. The result is a light keto soup that works well as a quick lunch or a refined hot starter.
Preparing the soup
Snap off the tough lower ends of green asparagus (120 g), then cut off the tips and keep them for serving. Finely chop shallot (40 g).
Heat avocado oil (20 g) in a saucepan, add the shallot and the chopped asparagus stalks without the tips, and sweat them for 4 to 5 minutes over medium heat until softened but not browned. Pour in water (250 g), bring to a boil, and cook for 2 minutes.
Transfer the hot base to a blender, add Greek yogurt (50 g), and blend until smooth. If you want a silkier texture, strain the soup through a fine sieve.
Preparing the topping
Mix goat curd (70 g) with smoked salt (5 g) and red wine vinegar (20 g) so it tastes brighter and takes on a lightly smoky note. Quickly saute tiger shrimp (60 g) together with the asparagus tips for 3 to 4 minutes, until the shrimp turn fully pink and feel springy.
Divide the goat curd and shrimp between warm bowls and pour the hot soup around them. Serve at once while the base stays smooth and the shrimp remain juicy.
If the asparagus is more fibrous, strain the soup after blending. The texture will be much softer and cleaner.
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