White Asparagus Soup with Scallops (Gluten, Grain Free & Low Carb)
This white asparagus soup is easy to make and perfect to serve both as a starter or main course
Servings 4 servings
Ingredients
- 500 g White asparagus peeled and bottom dry part cut off
- 1 Yellow onion minced
- 100-150 ml Dry white wine
- 1 Vegetable stock cube
- 4-5 dl Water
- 200 ml Cream (I used low fat because I prefer my soup less heavy)
- 1/2-1 Lemon, juiced
- Sea salt, to taste
- Black pepper, to taste
- Olive oil, to fry
For the topping
- 8 Scallops cleaned and muscle removed
- 10-14 Asparagus tips (from the ones you use from the soup)
- 10-14 Green asparagus tips (optional)
- Pistachio nuts roughly chopped
Instructions
- Clean and remove the muscle from the scallops. Place on a paper towel and cover with another one to make sure they dry and not wet when ready to fry.
- Peel off the outer part of the asparagus using a potato peeler.
- Cut off the bottom dry part of the asparagus.
- Cut off the asparagus tops and save for later. Then cut the asparagus into smaller pieces.
- Preheat a big pot with some olive oil.
- Add the minced yellow onion and let it fry for one minutes.
- Add the asparagus and let it all fry for 2-3 minutes.
- Add the wine and vegetable stock cube and let it simmer for 10-15 minutes, until the wine has reduced and the asparagus is soft.
- Add water, cream and lemon juice and stir to combine. Let the soup get warm.
- Meanwhile preheat a nonstick pan and a grill pan with some olive oil over medium/high heat.
- Add the asparagus tops (also the green ones if using) and fry for 3-4 minutes, until golden brown and warm but still a bit crunchy.
- Add the scallops to the grill pan and season with sea salt. Let them fry for 60-90 seconds on each side.
- Meanwhile mix the asparagus soup using a hand mixer until smooth.
- Divide the soup between bowls. Top with white and green asparagus, scallops and chopped pistachio nuts.