John Myers
Cream of Asparagus Soup with Scallops
The perfect cream of asparagus soup with scallops recipe with a picture and simple step-by-step instructions.
- 750 g White asparagus
- 1 piece Onion
- 1 piece Potato (100g)
- 2 tsp Fresh lemon juice
- 100 ml White wine
- 200 ml Poultry broth
- 200 ml Cream
- 50 g Sour cream
- 100 g Butter
- 1 tsp Sugar
- 2 tsp Sea-Salt
- 1 tbsp Olive oil
- 8 piece Scallops
- First wash the asparagus tips carefully and peel the asparagus thoroughly. The lower end of the asparagus stalks break off as they are mostly woody. Cut off the asparagus tips and set them aside.
- Peel the onion and cut into small cubes. Place a saucepan on the hob over medium heat and add half of the butter. As soon as the butter has melted, add the diced onions, sugar and salt to the saucepan and let the onions stew for five minutes. Make sure they don’t take any paint.
- While the onions are stewing, peel the potatoes and cut them into small cubes, cut the asparagus stalks into pieces approx. Now extinguish the onions with the white wine and the stock, put the asparagus and the potatoes in the pot and let everything simmer on a low level with the lid closed for 25 minutes.
- In the meantime, wash the scallops, pat them dry with kitchen paper and rub them with a little olive oil. As an alternative to scallops, shrimp are also excellent.
- When the cooking time is up, add the lemon juice to the pot and puree everything with a blender. Then add the cream, sour cream and the rest of the butter and puree everything well again. Now we add the asparagus tips and let the soup simmer gently for another 10 minutes.
- While the soup is simmering, put a coated frying pan on your hob on the highest setting, season the scallops with a little sea salt and fry them in olive oil on the top and bottom for one minute each. You should definitely still be glassy in the middle! Take them out of the pan and pour a few drops of lemon juice over them.
- You can now season the soup to taste, if necessary with a little salt, lemon juice or sugar.
- Spread the soup on deep plates, put two of the scallops in the middle and enjoy this great soup.
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