Potage of saint jacques, champignon and asparagus

2_04152 POTAGE SAINT-JAQUES, mushrooms and asparagus INGREDIENTS for 4 PEOPLE 2 tablespoons butter, 2 spring onions chopped, cleaned and 250 g of champigons, a bunch of asparagus, 2 tablespoons flour, 1 litre (4 cups) of milk, 4 cups of fish fumet (prepared with instant granules) 250 g Saint-Jacques cut into pieces, 125 ml cream, 60 ml of dry white wine, salt, a pinch of paprika for garnish.

Clean the asparagus, wash them and cut them into pieces by the tips; clean the mushrooms, wash them, keep aside a whole, cut the other plate.

Melt the butter in a saucepan, add the spring onions, mushrooms and the stems of asparagus, then FRY soft focus, add the wine, let it evaporate and continue cooking for 10 minutes, stirring occasionally.

When the flavors are concentrated, Add flour and sauté again for 1-2 minutes, then add the milk slowly, lashing out.

When the soup begins to thicken, pour the fumet and let simmer 1-2 minutes.

Add Saint-Jacques, the tips of asparagus, mushroom, cut into slices, let cook 3 minutes then pour the cream and leave to cook for a few minutes.

When serving soup in the deployed individual holsters garnished with a pinch of paprika and serve immediately.