Lunch,  RECIPES,  Spring Entertaining

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.

Creamy Asparagus Soup with Seared Scallops via @KraylFunch - 6334b

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.

Creamy Asparagus Soup with Seared Scallops via @KraylFunch - 6301




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


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


Today the Sunday Supper gang is celebrating Spring!!

See all the Spring Fling Sunday Supper recipes below ::






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