Asparagus Soup w/Crème Fraiche & Black Truffle Oil

by Susan Alexander Truffles in Truffle Recipes

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Asparagus soup with Crème Fraiche and black truffle oil

Elegant asparagus soup with black truffle oil recipe.

Ingredients

1 Bunch of medium size fresh asparagus
1tsp Susan Rice Truffle Salt & Pepper
1tbsp Susan Rice Black Winter Truffle Oil
3c. Chicken Stock (vegetable stock may be substituted.)
1tbsp Crème Fraiche

Method:

Chop asparagus into pieces, removing tail end of stalk, and bring to a boil in chicken stock. Cook until asparagus is thoroughly cooked, and soft enough to puree.

In blender, add half of asparagus and half of stock, seasoning with Truffle salt & pepper, (repeat again for second half) and blend until pureed, then put mixture through a mesh strainer.

Garnish with Truffle Oil, a dollop of crème Fraiche, and serve immediately.

Chefs Suggestions:

Garnish with fresh grated Black Winter Truffle (available from Susan Rice Truffle Products) for an extra bit of visual, and flavor appeal.