Asparagus Soup with Truffle Oil
Fresh asparagus stalks do double-duty in this soup. The stalks are cooked in butter and cream, then puréed for the base while the cooked tips are nestled on top with crunchy croutons.
Serves: 4Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
- 2½ lbs. asparagus
- 2 quarts water
- 2 tsp. salt, divided
- 1 Tbsp. butter
- 1 tsp. salt
- ½ cup half-and-half
- 2 tsp. white truffle oil
- ½ tsp. cracked black pepper
- 1 cup croutons
- Snap off and discard the woody bases from each asparagus stalk. Use a vegetable peeler to peel the stalks. Trim off the top 1½". Cut the remaining stalks into 1" pieces.
- In a medium saucepan over medium heat, add water and salt and bring to a boil. Add the asparagus tips and cook for 2 minutes, or until bright green. Remove with a slotted spoon and set aside to cool.
- In a medium non-stick skillet over medium heat, melt the butter. Add the asparagus stalks and salt. Sauté 4 to 5 minutes, or until until crisp-tender. Slowly stir in the half-and-half and bring to a simmer. Continue to cook until the asparagus is tender, about 1 minute, being careful not to overcook.
- With a slotted spoon, transfer cooked asparagus pieces to a blender or food processor fitted with the metal blade. Let cool for several minutes, then process until smooth, adding a few tablespoons of the warmed half-and-half if needed.
- Stir puréed asparagus back into the skillet with the half-and-half. Add truffle oil and stir. Ladle soup into bowls and top with asparagus tips, croutons, and pepper.