Quick Potato Wild Garlic Soup

Ingredients

• 300 g white asparagus
• Salt
• 2 tbsp lemon juice
• 800 ml wild garlic potato soup (e.g., from Lacroix)
• 1 large potato
• 8 basil leaves (large leaves)
• oil (for frying)
• 4 scallops
• Pepper
• 20 ml cognac

Instructions

1. 1.

   Peel the asparagus, cut off the woody end. Slice 2 stalks diagonally into very thin slices and chop the rest into small pieces. Boil the asparagus pieces with salt and lemon juice for about 10 minutes until cooked. Drain the asparagus and reserve 100 ml of the cooking liquid. Warm the wild garlic potato soup and add the asparagus pieces and reserved liquid.

2. 2.

   Peel, wash, and cut the potato into very thin strips. Fry the asparagus slices, potato strips, and basil leaves briefly in hot oil, then drain on kitchen paper. Rinse the scallops cold, pat dry, and fry them in 2 tbsp hot oil for about 2 minutes on each side, seasoning with salt and pepper; finish by adding cognac.

3. 3.

   Distribute the soup onto four soup bowls. Place one scallop on each bowl. Sprinkle the asparagus slices, potato strips, and basil leaves over the top and serve immediately.