Chef Jeff Recipe



-Bring 4 cups of water to a boil and add a tablespoon of salt

-Add spinach and let it wilt in the boiling water for 2-3 minutes

-Blanch spinach in 3 cups ice cold water to stop the cooking process

-Add green asparagus to a pot of boiling water and cook for 3-4 minutes

-Blanch asparagus in 3 cups of ice cold water to stop the cooking process

-Add spinach and asparagus to blender

-Add 1 teaspoon of cumin, Greek yogurt, Crystal Hot Sauce and liquid smoke to the blender

-Puree ingredients until smooth and adjust the seasoning with salt and pepper

-Add remaining ice cold water as needed to mixture to desired consistency

-Chop up 2 cups of cooked shrimp and sauté with olive oil and 1 teaspoon of cumin

-Toss in white and green asparagus tips and cook for a 3-4 minutes

-Add shrimp and asparagus on top of soup and serve

  • 4 cups water
  • 1 ¼ tablespoons salt
  • 2 cups baby spinach
  • 2 cups chopped green asparagus
  • 4 cups ice cold water
  • 2 teaspoons cumin seasoning
  • 2 tablespoons Greek yogurt
  • ¼ tablespoon Crystal hot sauce
  • 1 teaspoon Crystal liquid smoke
  • ¼ tablespoon pepper
  • 1 cup cooked and chopped shrimp
  • 1 tablespoon extra virgin olive oil
  • 1 cup white and green asparagus
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