Quick Potato and Asparagus Soup
Peel and trim asparagus. Thinly slice 2 stalks on a diagonal and set aside. Boil asparagus in salted water with lemon juice and cook for about 10 minutes. Drain asparagus, reserving 100 ml of the cooking water. Heat up wild garlic and potato soup, adding cooked asparagus and cooking water.
Rinse, peel and thinly slice potato. Heat oil in a pan cook reserved asparagus slices, potato and basil leaves. Let drain on paper towels. Rinse and pat dry scallops. Cook in 2 tablespoons hot oil, 2 minutes per side. Season with salt and pepper and pour in cognac.
Ladle soup into four bowls. Put a scallop in each bowl. Garnish each bowl with fried asparagus slices, potato strips and basil leaves and serve immediately.