Asparagus Cream Soup with Sautéed Diver Scallop, Morels, Fiddlehead Ferns and Chives

Recipe for 4 Guests

Asparagus Soup
Ingredients:
2 lbs. Asparagus peelings
1 qt. Water
½ qt. Heavy cream
1 cup Onions, peeled and cut in ¼ in dices
1 cup Parsnips,peeled and cut in ¼ in dices
1 cup Leeks (only white parts), cut in ¼ in leaf
2 pc Garlic gloves, finely diced or use garlic press
1 cup White wine
⅓ cup Butter
¼ cup Flour
¼ cup Sugar
Salt and white pepper
(1 tsp of cut chive blossoms for garnish)

Preparation:
In large pot bring water and sugar to boil and add half of the asparagus peelings
Simmer for ½ hour, strain and cool down in ice bath > the stock has to be completely cold

While the stock is cooling down melt butter in a large pot and add onions, parsnips, leeks and garlic
Sautee with out color for 2 minutes
Add flour and cook on low heat for about 3 minutes, again with out coloring the vegetables
Deglaze with white wine and then add the asparagus stock
Whisk while bring to boil and season with salt and pepper
Simmer for about 20 minutes or until vegetables are soft

Puree in bar mixer until creamy consistency is reached
Pour back into the pot; add the remaining asparagus peelings and the heavy cream
Bring to boil and simmer for 20 minutes, then strain

Scallops, Morels and Fiddlehead Fern
Ingredients:
4 pc U-10 Scallop (large Scallops > 10 in a lbs)
12 pc Morels, (trim the stem and wash several time until clean)
12 pc Fiddlehead Ferns
⅓ cup Butter
1 tbsp Sunflower oil
1 tbsp Chives, finely cut
Salt and pepper

Preparation:
Bring medium sauté pan to high heat
Season scallops with salt and pepper
Add oil to the pan and sear scallops for 1 minute until brown
Turn scallops and add morels and fiddlehead ferns to the same pan
Season fiddlehead ferns and morels with salt and pepper
Sauté all ingredients for 1 minute and add chive on the end. Set aside

Presentation:
Place scallops, morels and fiddlehead ferns in the center of a soup bowl and pour asparagus soup around
Garnish with 1 tsp of cut chive blossoms