Creamy Asparagus Soup With Seared Scallops

Creamy Asparagus Soup With Seared Scallops
Creamy Asparagus Soup With Seared Scallops

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    pound asparagus

  • 4

    tablespoons unsalted butter - (1/2 stick)

  • 3

    shallots minced

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    cup heavy cream

  • 1

    cup chicken stock

  • 2

    cups chopped spinach - (firmly packed)

  • 4

    ounces fresh sea or bay scallops

Directions

Snap off the tough stem ends from the asparagus spears and discard. Cut the tips off 4 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces. Bring a large pot two-thirds full of generously salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes. Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking. When the asparagus is cool, drain and set aside. In a heavy soup pot over medium heat, melt 3 tablespoons of the butter. When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and cook, stirring, about 5 minutes. Season with salt and pepper, and stir in the cream and stock. Bring to a boil and cook for 5 minutes. Stir in the spinach and cook for 2 minutes more. Transfer the soup to a blender and puree until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat. Season the scallops with salt and pepper. In a small sauté pan over medium-high heat, melt the remaining 1 tablespoon butter. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side. Divide the scallops among 2 warmed soup bowls. Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes. Taste the soup and adjust the seasonings with salt and pepper. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately. This recipe yields 2 servings.

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