Asparagus Soup with Perfect Sea Scallops from Alex Hitz

By GadgetGirl

For a taste of spring, this luscious recipe celebrates the best of the season.

This soup is the closest thing I know to the French asparagus soup of my childhood, resplendent in a way that seemed exotic to me at the time: a simple combination of leeks, chicken stock, and cream. No cornstarch (horrors!) or flour in this soup — the scrumptious thickness comes, ever so slightly, from a lone small potato. One bite and you and I are together in the French countryside.

Even though asparagus is readily available all year long, the height of the season is now, early spring. Take advantage of it — you'll notice a huge difference. Try the soup as a first or main course at lunch or dinner, with or without the Perfect Sea Scallops — there's just no way to go wrong. Or serve the scallops on their own, or over a spinach salad with bacon when you're in the mood.

If you're as hooked on this soup as I am, experiment a bit — add poached shrimp, fresh lump crabmeat, or even sautéed chicken medallions for a light but luxurious lunch.

This recipe is so easy. In not much more than 30 minutes, you'll have a cosmopolitan-but-homey, bursting-with-exquisite-flavor dish that can be adapted however you choose — but please don't tell how easy it is, because your group will think you've been simmering and prepping for days.

Here are a couple more showstopping ideas: For lunch, serve the soup with a grilled ham-and-cheese sandwich (croque-monsieur, or add an egg for a croque-madame), or fill demitasse cups with the soup at cocktail time. Cold or hot, it really doesn't matter. Something this stylish and marvelous is as beloved and versatile as a little black dress — and just as classic.

Ingredients

• 8 tablespoons butter
• 8 small leeks (white parts only), trimmed and chopped
• 6 cups water
• 1 small baking potato, peeled and chopped
• 2 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cracked pepper
• 1 cup chicken stock
• 3 pounds fresh asparagus, trimmed, peeled, and coarsely chopped
• 1 cup heavy cream

Details

Servings 8
Adapted from HouseBeautiful.com

Preparation

Step 1

1. In a medium-size heavy stockpot, over medium-high heat, melt the butter. When the foaming has subsided, turn the heat to low and add the leeks. Let them steep until they are soft, approximately 10 to 12 minutes. Do not let them brown.

2. Add the water, potato, salt, both peppers, and chicken stock, and turn the heat back up to medium-high. Let the mixture simmer for 15 minutes, until the potatoes are soft.

3. Add the asparagus and bring the soup to a boil for 5 to 7 minutes, until it has reduced by approximately a quarter. Remove it from the heat.

4. In a food processor fitted with a metal blade, puree the soup — in batches, if necessary — until it is very smooth, then stir in the heavy cream.

5. Put one serving of Perfect Sea Scallops in the bottom of each bowl before adding the soup.

For the Sea Scallops

Ingredients
2 tablespoons butter

1 tablespoon olive oil

1 pound sea scallops

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon minced garlic

¼ cup dry vermouth

1 tablespoon lemon juice

1 tablespoon chopped parsley

Directions
1. In a heavy nonstick skillet over high heat, melt the butter and oil together. Place the scallops, salt, and pepper in a medium-size mixing bowl, and toss the scallops in the seasoning.

2. When the butter's foaming has subsided, place the scallops in the pan and sauté them for 3 minutes, until a brown crust forms.

3. Turn the heat down to medium-low and turn over the scallops. Add the garlic, vermouth, and lemon juice and sauté for one more minute, then turn off the heat. Remove the scallops with tongs and place one serving in the bottom of each soup bowl before adding the soup.

4. To serve the scallops on their own, place them on a serving platter, pour the remaining sauce from the pan over them, and garnish with the parsley.