Categories: Soup- Stew- Chowder- Chili

Ingredients

• 3/4 lb. asparagus
• 7 cups (or 4 cans, 14 1/2 oz. each) regular strength chicken broth
• 1 tsp. grated lemon peel
• 1 tsp. dry tarragon leaves
• 1/8 tsp. white pepper
• 1 oz. dry capellini or dry coil vermicelli
• 3/4 lb. medium-size shrimp (40 to 45 per lb.) shelled and deveined
• 2 cups watercress sprigs, rinsed and drained
• 3 Tbsp. lemon juice

Directions

1. Snap off and discard tough ends of asparagus, then cut spears into 1/2-inch thick diagonal slices.

2. In a 4 to 5 quart pan, bring broth, lemon peel, tarragon, and pepper to boil on high heat; add capellini. Return to boiling; simmer 4 minutes. Add asparagus and shrimp, simmer, uncovered, until shrimp are opaque in center (cut to test), about 3 minutes.

3. Stir in watercress, then lemon juice. Serve promptly (on standing, the heat and lemon juice make the green vegetables lose their color).

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