-
1
In a medium saucepan of boiling salted water, cook the asparagus until just tender, about 3 minutes.
-
2
Using a slotted spoon, transfer the asparagus in a bowl.
-
3
Add the zucchini and yellow squash to the boiling water, cook until just tender, then transfer to the colander to drain; add to the asparagus.
-
4
Add 1/2 cup of the peas to the boiling water and cook until tender.
-
5
Drain the peas and add to the other vegetables.
-
6
In a large skillet, combine the pearl onions, potatoes and carrot.
-
7
Add 1 tablespoon of the butter, 1/4 teaspoon of salt and 1/2 cup of water.
-
8
Bring to a simmer over moderate heat and cook until the vegetables are tender and glazed about 10 minutes.
-
9
Add the blanched vegetables and season with salt and pepper.
-
10
Melt 2 tablespoons of the butter in a medium saucepan.
-
11
Add the bacon and cook over moderately low heat until most of the fat is rendered, about 4 minutes.
-
12
Stir in the leek and garlic and cook until wilted, about 2 minutes.
-
13
Add the remaining 1/2 cup of peas and the curry powder and cook, stirring, until fragrant, about 1 minute.
-
14
Add the chicken stock and bring to a simmer.
-
15
Pour in the heavy cream and simmer over low heat until slightly reduced and flavorful, about 20 minutes.
-
16
Pour the mixture into a blender and puree until smooth.
-
17
Pass the sauce through a fine sieve and return it to the saucepan.
-
18
Simmer over low heat until reduced to 2 1/2 cups, about 5 minutes; the broth should have the consistency of light cream.
-
19
Season with salt and pepper and keep warm.
-
20
Heat the olive oil in a large skillet until shimmering.
-
21
Add the shrimp, season with salt and pepper and cook over moderate heat, stirring, until pink, about 3 minutes.
-
22
Add the reserved vegetables and 1/4 cup of water and cook until warmed through.
-
23
Remove the skillet for the heat and stir in the remaining 1 tablespoon of butter.
-
24
Season with salt and pepper.
-
25
Mound the shrimp and vegetables in 4 shallow bowls.
-
26
Ladle the hot pea broth into the bowls and serve at once.
