Vegetable Soup with Scallops
Vegetable soup with scallops is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g dried white beans
- 200 g fresh thick beans
- 150 g sugar snap peas
- 1 stalk lemongrass (only the white and light green parts)
- 500 g Green Asparagus
- 500 g white asparagus
- 3 untreated limes
- 1 l vegetable broth
- Salt
- lemon pepper
- 8 scallops (pre‑cooked, ready to use)
- 2 tbsp plant oil
- 2 stems coriander leaves
- 2 stems lemon thyme
Instructions
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1.
Soak the beans overnight covered with water. Drain and then cover again with water, bring to a boil and simmer for about 45 minutes until cooked. Wash the white beans and sugar snap peas; cut the peas diagonally in half. Add both to the cooking water during the last 3–4 minutes. Drain together, briefly rinse under cold water, and let drain well. Peel the lower third of the green asparagus and peel the entire white asparagus. Cut all stalks lengthwise into thirds and then slice diagonally into 3–4 cm pieces.
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2.
Squeeze the juice of one lime and halve the remaining limes. Bring the lime juice with the halves, lemongrass, and broth to a boil in a pot. Season with salt and pepper, add the white asparagus, and cook for about 10 minutes over gentle heat. Add the green asparagus and simmer for another 5 minutes.
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3.
Meanwhile rinse the scallops, pat dry, season with salt and pepper, and brown them in hot oil in a pan on both sides for 2–3 minutes.
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4.
Add all beans and sugar snap peas to the soup, bring to a boil, and taste. Adjust seasoning as needed.
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5.
Place the scallops on a soup plate and pour the soup over them. Sprinkle with the torn herb leaves before serving.
