Fish and Shrimp Dumpling Soup 



Dumplings

• 1/2 lb (225 g) skinless white fish fillets, cut into cubes
• 1 shallot, coarsely chopped
• 3 tbsp mixed fresh herbs (such as parsley, basil, tarragon, etc.)
• 1/2 lb (225 g) peeled raw shrimp
• 1/4 cup (60 ml) breadcrumbs
• 1 egg
• 1/2 tsp salt

Soup

• 6 cups (1.5 litres) chicken broth
• 1 cup (120 g) yellow beans, cut into 1/2-inch (1-cm) pieces
• 1/2 cup (60 g) asparagus, trimmed and cut into 1/2-inch (1 cm) pieces
• 1 lemon, zest finely grated