Title: Spring Vegetable & Shrimp Soup
Categories: Soup
Yield: 8 Servings

6	c	Chicken broth
2	c	Diced carrots
2	c	Thinly sliced asparagus
10	oz	Pkg frozen petit peas
1 1/2	lb	Shelled cooked tiny shrimp, rinsed
1/2	c	Chopped green onions
1/4	c	Minced parsley

In a 5 to 6 quart pan over high heat, combine broth and carrots. Bring to boiling. Add asparagus and peas. Simmer unitl asparagus is just tender to bite, about 2 minutes. Meanwhile, in a small bowl, combine shrimp, onions and parsley. Ladle soup into bowls and add shrimp mixture.

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