| 1. |
Rinse shrimp and pat dry with paper towels. Set aside. |
| 2. |
Cut off and discard upper stalks of fennel, reserving some feathery leaves for garnish. Remove wilted outer layer of stalks and cut off a thin slice from base. Finely chop fennel bulb. |
| 3. |
Snap off and discard woody bases from asparagus. Scrape off scales. Cut asparagus into one inch long pieces. |
| 4. |
In a large saucepan combine chopped fennel, chicken broth, potato, leek, salt, and black pepper. Bring to a boil then reduce heat. Cover and simmer for 8 minutes. |
| 5. |
Add asparagus and sweet peppers. Bring to a boil. |
| 6. |
In a small bowl combine half-and-half and corn starch. Add to saucepan. |
| 7. |
Add shrimp. Cook and stir until thickened and bubbly. Cook and stir about 2 minutes more or until shrimp are opaque. |
| 8. |
Garnish individual servings with fennel leaves. |
