A creamy soup without the cream! Adapted from Fresh Fish by Jennifer Trainer Thompson.


Creamy Asparagus Soup with Bay Scallops and Frizzled Leeks

  • Servings: 4
  • Difficulty: easy
  • Print




  • 2 tablespoons unsalted butter
  • 1 12 pounds asparagus, trimmed and roughly chopped
  • 2 leeks, 1 cut into 1-inch rounds, white and green parts, reserve the 1 leeks for garnish
  • 1 garlic clove, crushed
  • salt and pepper
  • 1/4 teaspoon fresh thyme
  • 2 cups chicken stock
  • 2 cups baby spinach
  • vegetable oil
  • 16 bay scallops


  1. Melt butter in a soup pot over medium heat. Add the asparagus, leeks, and garlic. Cook, stirring occasionally for about 4 minutes.
  2. Season with salt, pepper, thyme, and then add the stock, and bring to a boil.  Reduce the heat to a medium-low, cover and simmer for about 5 minutes. Stir in the spinach and cook for another few minutes. Transfer to a blender or using a hand blender puree till smooth. Keep warm in the pot.
  3. For the garnish, slice the leek into thin rounds, separating the rings. pour vegetable oil into a small skillet and fry the leeks into a golden brown, Transfer to a paper towel to drain. Sprinkle light with salt.
  4. Dry the scallops and season with salt and pepper. In a skillet add 1 tablespoon of vegetable oil over medium-high heat. Cook the scallops, turning until cooked through and golden. About 2 to 3 minutes.
  5. Ladle the soup into bowls and top with scallops and leeks.


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