Silky smooth and fresh-tasting, this CREAM OF ASPARAGUS SOUP is further enhanced with a garnish of white truffle oil and chopped pecans – perfect for lunch, brunch or as a first course for dinner.
Seeing fresh, locally grown asparagus always gets me excited to prepare something that best captures the flavours of this favourite springtime vegetable.
This CREAM OF ASPARAGUS SOUP accomplishes that without too much fuss. It’s easy to prepare and oh, so delicious.
Here are a few suggestions on preparation and ingredients:
1) The asparagus and leek both need to be washed thoroughly before you begin, making sure you remove any sand or grit.
2) When sautéing the vegetables, less is more. I suggest almost under-cooking the asparagus and leeks to amplify the fresh flavours. The veggies should be slightly soft yet still crunchy.
3) You may be tempted to substitute a light cream or milk for the heavy cream, but please don’t – something luxurious-tasting happens when asparagus meets heavy cream.
4) The flavour of WHITE TRUFFLE OIL might surprise you, but I think its worth the expense and effort to find. When drizzling this unusual garnish, just a tiny bit will do. I usually find truffle oil at specialty grocers. If searching in Toronto, go HERE.
An unusual creation boasting fresh flavours with a hint of nut and fragrant truffles, this CREAM OF ASPARAGUS SOUP is like springtime in a bowl – enjoy!
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