Asparagus Soup with Grilled Scallops
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus
- 1 onion (s)
- 30 g butter
- 1 small apple
- 400 ml vegetable stock
- 300 ml cream
- 50 g sour cream
- 4 scallop (s)
- 1 tablespoon oil, for frying
- 1 tablespoon butter, for frying
- salt
- nutmeg
- sugar
- Parsley, as a decoration
Print Recipe
Pin Recipe Instructions
- Peel the asparagus. Slice the heads at a slight angle (as an insert) and set them aside for the time being. Roughly cut the rest of the asparagus. Peel, quarter, core and chop the apple. Peel and finely dice the onion.
- Steam the onion cubes in a large saucepan with the butter until translucent. Add the finely chopped asparagus and the apple, also let it sauté briefly and fill up with the stock. Simmer for 15-20 minutes until the asparagus is soft
- Add the cream and sour cream, bring to the boil briefly and season with nutmeg and, if necessary, a little salt.
- Then puree finely in the blender and season to taste.
- Heat a little butter in a pan and let the asparagus tips rise in it, season with sugar, salt and pepper.
- Halve the scallops. Heat the grill pan, rub a little oil and grill the mussels in it for a good minute on each side. The mussel should still have a soft core in the middle and not be completely cooked through. Season with pepper and salt.
- Serving: Place the asparagus tips in the center of a deep plate, arrange the scallops on top and pour on the asparagus soup. Decorate with parsley.
- Good Appetite!
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