Creamy Asparagus Soup With Seared Scallops |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
Ingredients:
1 lb asparagus |
4 tablespoons unsalted butter |
3 shallots, minced |
salt & freshly ground black pepper, to taste |
1 cup heavy cream |
1 cup chicken stock |
2 cups firmly packed chopped spinach |
4 ounces fresh sea scallops or 4 ounces bay scallops |
Directions:
1. Snap off the tough stem ends from the asparagus spears.
2. Cut the tips, each about 2 inches long, off 4 spears.
3. Set the tips aside.
4. Chop the remaining asparagus into 1-inch pieces.
5. Bring a large pot two-thirds full of generously salted water to a boil over high heat.
6. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
7. Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
8. When the asparagus is cool, drain and set aside.
9. In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
10. When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
11. Add the chopped asparagus and cook, stirring, about 5 minutes.
12. Season with salt and pepper, and stir in the cream and stock.
13. Bring to a boil and cook for 5 minutes.
14. Stir in the spinach and cook for 2 minutes more.
15. Transfer the soup to a blender and puree until smooth, about 2 minutes.
16. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
17. Season the scallops with salt and pepper.
18. In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
19. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
20. Divide the scallops among 2 warmed soup bowls.
21. Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
22. Taste the soup and adjust the seasonings with salt and pepper.
23. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.
|
|