Green Asparagus Soup with Seared Scallops {#SundaySupper}

Asparagus Soup is the perfect way to savor this early spring vegetable.

Asparagus season runs February through early June but the vegetables are at their peak in March and April – grab them while you can to whip up a batch of soup. This Green Asparagus Soup with Seared Scallops is ideal for a rich first course or in a larger portion a main entree. Warm crusty bread and cold salted butter would be an ideal companion.

I have found that Asparagus is best eaten when freshly picked or purchased – if you find you have purchased it advance of when you will use it, store it in a refrigerator in a container of water standing upright with the tips covered with a plastic bag to retain moisture and freshness.

Like spinach, asparagus should be washed to remove any grit from the tips before using. Trim the ends of the stalks before cooking or pealing as they tend to be tough and dry out quickly.

 

GREEN ASPARAGUS SOUP WITH SEARED SCALLOPS

INGREDIENTS

2 lb. asparagus
8 tablespoons {1 stick} unsalted butter
6 shallots, minced
Salt and freshly ground pepper, to taste
2 cups heavy cream
2 cups stock, chicken or vegetable
4 cups firmly packed chopped fresh spinach
6-8 ounces fresh sea or bay scallops

METHOD

Snap off the tough stem ends from the asparagus spears and discard. Cut the top 2 inches off of 8-10 of the spears, set aside to use as garnish, then cut the remaining spears into 1-inch lengths. Chop all remaining asparagus into 1-inch pieces.

Bring a large pot two-thirds full of salted water to a boil over high heat. Add the chopped asparagus and cook until bright green and just tender, about 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to an ice bath to stop the cooking. When the asparagus is cool, drain and set aside.

In a large soup pot over medium heat, melt 6 tablespoons of the butter. When the butter is just hot, add the shallots {retain about 1/2 a shallot to use as the crispy shallot topping} 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.

Carefully pour the soup into a blender and puree until smooth. Strain the soup to remove remaining asparagus pulp to a clean saucepan and keep warm.

Add butter and the reserved shallots to pan and cook until crispy. Set aside.

Season the dry scallops with salt and pepper. Working in 2 batches, cook the scallops.
In a small sauté pan over medium-high heat, melt 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. Do not over cook the scallops, they tend to continue cooking in the warm soup. Divide the scallops among warmed soup bowls.

Add garnish 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 crispy shallots. Serve immediately.

Serves 4-6

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Today the Sunday Supper gang is celebrating Spring!!

See all the Spring Fling Sunday Supper recipes below ::

Beverages

• Easter Egg Smoothie by Sew You Think You Can Cook
• Home-made Limoncello by Manu’s Menu
• Meyer Lemon Rosemary Martini by The Redhead Baker

Appetizers

• Asparagus and Roasted Garlic Hummus by Palatable Pastime
• Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
• Cauliflower Salad by Wallflour Girl
• Green Asparagus Soup with Seared Scallops by An Appealing Plan
• Panzanella Primavera by Culinary Adventures with Camilla
• Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
• Skillet Spinach Artichoke Dip by Life Tastes Good

Sides

• Asparagus Gribiche by The Wimpy Vegetarian
• Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
• Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
• Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
• Spring Green Rice by Magnolia Days

Entreés

• Artichoke Pesto Pasta by PancakeWarriors
• Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
• Early Spring Risotto by Cooking Chat
• Honey Lemon Shrimp by Cindy’s Recipes and Writings
• Irish Lamb Stew by Food Lust People Love
• Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
• Quiche Florentine by Curious Cuisiniere
• Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
• Root Vegetable Risotto by Momma’s Meals
• Spring Lemon Pasta by MealDiva
• Spring Pea & Chèvre Souffle by FoodieTots
• Spring Vegetable Risotto by A Day in the Life on the Farm
• Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
• Tilapia with Classic Pesto by Whole Food | Real Families
• Veal Stew with Spring Greens by The Texan New Yorker

Desserts

• Berry Shortcakes by That Skinny Chick Can Bake
• Blueberry Coconut Macaroons by Pies and Plots
• Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
• Carrot Cake Cookies by Noshing With The Nolands
• Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
• Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
• Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
• Lemon Meringue Pie by Serena Bakes Simply From Scratch
• Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
• Matcha Strawberry Cake by Brunch with Joy
• Palm Sunday Easter Bread by Love and Confections
• Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
• Sticky Carrot Squares by What Smells So Good?
• Three Berry Coconut Crispies by Simply Healthy Family

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