Asparagus Soup with Scallops

Take the tips of 4 asparagus, slice them thinly lengthwise using a mandoline or a sharp knife, and marinate them for the duration of the recipe in a little olive oil with salt.

Remove 1 to 2 cm from the bottom of the asparagus (discard) and cook them for 8 minutes in boiling salted water with the young onion shoots cut into thirds.

Blend everything (water + vegetables) with 1 tablespoon of flour and a knob of butter until obtaining a fine texture.

Add the liquid cream, adjust the seasoning, and blend again for a few minutes. Wash the scallops and place them on a paper towel.

Place them in the freezer for 5 minutes to firm up and cut them in half thickness-wise. Sear in a pan with a little butter for a maximum of 3 minutes and serve at the last moment in the center of the soup, with a pinch of chili powder and sea salt. Add the marinated asparagus tips in oil and salt.

Finally, Tips: if after blending the soup you notice any fibers, do not hesitate to strain it through a fine sieve to remove them. The soup can be enjoyed cold without the scallops and served in small glasses for a buffet.