How to make it

  • In a large pot, saute potatos, leeks and onions.
  • Add enough water to cover and the green aspargus and let it cook in low heat.
  • Add pinch of salt to your taste.
  • Puree the soup with an electric whisk and pass it through a fine sieve.
  • Season the scallops with a little bit salt and pepper and saute them in olive oil for 30 sec per side.
  • Then serve the soup on a nice soup plate, place one scallop in the center and drizzle around with truffled olive oil.
  • This makes 4 lovely plates.
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Reviews & Comments 2

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    " It was excellent "
    quaziefly ate it and said...
    Love this dish. Thank you so much for sharing!

    J and M
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    " It was excellent "
    joe1155 ate it and said...
    Absolutely awesome!
    Was this review helpful? Yes Flag

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