🍽️ Creamy Asparagus Cream Soup with Grilled Scallops

Name: Creamy Asparagus Cream Soup with Grilled Scallops
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g asparagus; 1 onion(s); 30 g butter; 1 small apple; 400 ml vegetable broth; 300 ml cream; 50 g sour cream; 4 scallop(s); 1 tbsp oil (for frying); 1 tbsp butter (for frying); salt; nutmeg; sugar; parsley (for garnish)

392 kcal · 35 min · 4 servings

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Ingredients

500 g asparagus
1 onion(s)
30 g butter
1 small apple
400 ml vegetable broth
300 ml cream
50 g sour cream
4 scallop(s)
1 tbsp oil (for frying)
1 tbsp butter (for frying)
salt
nutmeg
sugar
parsley (for garnish)

Instructions

1. Peel the asparagus. Cut the top tips into slightly diagonal slices and set them aside. Roughly chop the rest of the asparagus. Peel the apple, remove the core, quarter it, and chop it into small pieces. Peel the onion and dice it finely.
2. Sauté the onion cubes in a large pot with the butter until translucent. Add the chopped asparagus and apple, and let them cook briefly. Pour in the broth and simmer for 15 to 20 minutes until the asparagus is soft.
3. Add the cream and the sour cream. Bring the mixture to a brief boil and season with nutmeg and salt to taste.
4. Puree the soup until smooth using a blender. Taste and adjust the seasoning if necessary.
5. Heat some butter in a pan. Briefly fry the asparagus tips in it and season with sugar, salt, and pepper.
6. Halve the scallops. Heat a grill pan, rub it with a little oil, and grill the scallops for about one minute per side. They should remain slightly soft in the center and not be cooked through completely. Season with pepper and salt.
7. Plate the dish: Place the asparagus tips in the center of a deep bowl, arrange the scallops on top, and pour the asparagus cream soup around them. Garnish with fresh parsley.
8. Enjoy your meal!

Nutrition per serving

kcal: 392
Protein: 12 g · Fett/Fat: 31 g · Carbs: 15 g