Asparagus soup and scallops

This both is a nice entree before the main course. The scallops provided it were fresh, just seared it in a pan and then drizzle it with dressing and it were ready to be served. The asparagus as well is very simple preparation. First of all ,blanch the asparagus on hot water for about 5-6 mins and put into iced water to stop it from continuing cooking. We need the vibrant colour of the asparagus.Put into food processor and add hot water or broth for consistency, puree it add salt and pepper for seasoning and serve. You can sieve it first to make a clearer broth. You can add cream or butter if you want