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Creamy Asparagus Soup With Seared Scallops

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Ingredients Nutrition


  1. Snap off the tough stem ends from the asparagus spears.
  2. Cut the tips, each about 2 inches long, off 4 spears.
  3. Set the tips aside.
  4. Chop the remaining asparagus into 1-inch pieces.
  5. Bring a large pot two-thirds full of generously salted water to a boil over high heat.
  6. Add the chopped asparagus and cook until bright green and just tender, 2 to 3 minutes.
  7. Using a slotted spoon or long-handled strainer, transfer the asparagus to a bowl of ice water to stop the cooking.
  8. When the asparagus is cool, drain and set aside.
  9. In a heavy soup pot over medium heat, melt 3 Tbs of the butter.
  10. When the butter is just hot, add the shallots and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
  11. Add the chopped asparagus and cook, stirring, about 5 minutes.
  12. Season with salt and pepper, and stir in the cream and stock.
  13. Bring to a boil and cook for 5 minutes.
  14. Stir in the spinach and cook for 2 minutes more.
  15. Transfer the soup to a blender and puree until smooth, about 2 minutes.
  16. Pass the soup through a chinois into a clean saucepan and keep warm over very low heat.
  17. Season the scallops with salt and pepper.
  18. In a small sauté pan over medium-high heat, melt the remaining 1 Tbs butter.
  19. When it is nearly smoking, add the scallops and cook until evenly browned and slightly translucent in the center, about 2 minutes per side.
  20. Divide the scallops among 2 warmed soup bowls.
  21. Add the reserved asparagus tips to the sauté pan and cook until just tender, about 2 minutes.
  22. Taste the soup and adjust the seasonings with salt and pepper.
  23. Ladle the soup into the bowls, garnish with the asparagus tips and serve immediately.

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