Creamy Asparagus Soup With Seared Scallops

  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 saute, 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 saute 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 saute 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.

asparagus, unsalted butter, shallots, salt, heavy cream, chicken stock, spinach, bay scallops

Taken from www.food.com/recipe/creamy-asparagus-soup-with-seared-scallops-54957 (may not work)

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