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Shrimp and Asparagus Bisque
2 1/2 cups bottled clam juice
13 3/4 ounces defatted low-sodium chicken broth
1/2 cup water
1/3 cup tomato paste
1 1/2 teaspoons ground coriander
1/4 teaspoon pepper
1/8 teaspoon salt
2/3 pound medium-sized fresh shrimp -- peel, devein, halve
1 1/4 cups diagonally sliced (2-inch) asparagus (about 1/2 pound)
1/4 cup plain low-fat yogurt
4 teaspoons minced fresh chives -- for garnish
Combine first 3 ingredients in a large Dutch oven; bring to a boil. Reduce heat to medium and add tomato paste, coriander, pepper, and salt; stir until smooth. Add shrimp and asparagus; cook 3 minutes. Pour into a bowl; cover and chill. To serve, stir in yogurt. Ladle into soup bowls; top with chives.
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