Creamy Asparagus Soup With Seared Scallops

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 bay scallops

Directions

1. 1

   Snap off the tough stem ends from the asparagus spears.

2. 2

   Cut the tips, each about 2 inches long, off 4 spears.

3. 3

   Set the tips aside.

4. 4

   Chop the remaining asparagus into 1-inch pieces.

5. 5

   Bring a large pot two-thirds full of generously salted water to a boil over high heat.

6. 6

   Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.

7. 7

   Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.

8. 8

   When the asparagus is cool, drain and set aside.

9. 9

   In a heavy soup pot over medium heat, melt 3 Tbs of the butter.

10. 10

    When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.

11. 11

    Add the chopped asparagus and cook, stirring, about 5 minutes.

12. 12

    Season with salt and pepper, and stir in the cream and stock.

13. 13

    Bring to a boil and cook for 5 minutes.

14. 14

    Stir in the spinach and cook for 2 minutes more.

15. 15

    Transfer the soup to a blender and puree until smooth, about 2 minutes.

16. 16

    Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.

17. 17

    Season the scallops with salt and pepper.

18. 18

    In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.

19. 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. 20

    Divide the scallops among 2 warmed soup bowls.

21. 21

    Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.

22. 22

    Taste the soup and adjust the seasonings with salt and pepper.

23. 23

    Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.