Cream of asparagus soup with scallops

from JJ

I actually prefer the French title: Velouté d’asperges aux noix de St Jacques

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Serves 4 to 6 people


  • 1 bunch of green asparagus (420 g)
  • 20 g of butter
  • 1 tablespoon of flour
  • 50 g of  young onion sprouts
  • 2 tablespoons of single cream
  • 750 ml of boiling water with 1 poultry stock cube
  • 4 nice scallops,
  • olive oil
  • fleur de sel
  • Espelette chilli pepper.


  1. Remove the tips from 4 asparagus spears, cut them lengthwise with a mandolin or knife and marinate them in a little olive oil and salt for the duration of the recipe.

  2. Remove 1 to 2 cm from the bottom of the asparagus and cook the asparagus for 8 minutes in boiling salted water with the young onion shoots cut in 3.
  3. Mix the whole (water + vegetables) with 1 tablespoon of flour and a knob of butter until a fine texture is obtained.
  4. Add the liquid cream, adjust the seasoning and mix again for a few minutes.
  5. Wash the scallops and place them on absorbent paper. Put them in the freezer for 5 minutes to firm them up and cut them in half in the thickness.
  6. Sear in a frying pan with a little butter for a maximum of 3 minutes and serve at the last minute in the centre of the velouté, with a pinch of Espelette pepper and fleur de sel.
  7. Add the asparagus tips marinated in oil and salt.

Tip: If after blending or blending the velvety texture with a hand blender or hand blender, you notice fibres, don’t hesitate to pass it through a fine sieve to remove them. The velouté can be eaten iced without the scallops and served in a verrine / glass for a buffet.


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2 Responses to Cream of asparagus soup with scallops

  1. Pingback: May 6th 2020 | I do it my way

  2. Pingback: May 7th 2020 | I do it my way

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