1. Sauté sliced leek in butter in a large pot over medium heat until softened and lightly browned.

2. Add asparagus pieces and cook for 5 minutes, until they start to soften.

3. Add the chicken bouillon cube, salt, and pepper to the pot, then pour in 1 liter of water and bring to a boil.

4. Reduce heat to medium-low, approximately 150°C to 160°C (300°F to 320°F), and simmer, covered, for 10-12 minutes, or until the asparagus is tender.

5. Use an immersion blender to puree the soup until smooth, or let the soup cool and blend it in a blender until smooth.

6. Return the soup to the pot, add 120ml of heavy cream, and stir over low heat until warmed through.

7. In a separate pot, boil salted water and cook the shrimp for 2-3 minutes, or until pink and cooked through.

8. Drain the shrimp and set them aside.

9. Ladle the warm soup into bowls and top each serving with a cooked shrimp, some chopped fresh parsley or chives, and a sprinkle of black pepper.

10. Serve with crusty bread on the side.