Creamy Asparagus Soup with Truffle Cream
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Creamy asparagus soup with truffle cream
Ingredients
- Garlic - 2 cloves
- Chicken Broth - 27 fl oz
- Shallot - 5.3 oz
- Asparagus - 28.2 oz
- Pickled Chanterelles - 6 pieces
- Olive Oil - 1 fl oz
- Mascarpone Cheese Unagrande - 5.3 oz
- Truffle Oil - 1 teaspoon
- Salt - to taste
- Ground Black Pepper - to taste
- Cream 22% - 5 fl oz
Step by Step guide
Step 1
Slice the champignon mushrooms thinly, sauté in olive oil until cooked, and chop into a fine mixture. Mix with mascarpone, truffle oil, and refrigerate.
Step 2
Cut the shallots and green asparagus into small pieces. Sauté the shallots and crushed garlic cloves in olive oil. Add the asparagus, pour in the vegetable broth (previously cooked with a bouquet garni), and simmer for 10–12 minutes. Blend the soup (if the mixture is not completely smooth, strain it through a sieve). Then reheat the soup, add cream, salt, and pepper.
Step 3
Pour the soup into bowls, and place 1 tablespoon of the mushroom mixture in the center of each bowl, serving immediately.
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