Combining the earthy and nutty flavors of black truffle with fresh asparagus results in this creamy Truffled Cream of Asparagus Soup that serves as the perfect appetizer/starter or a meal in itself — either enjoyed hot or cold (as a chilled soup).
I had the opportunity to visit Napa, California, and while I was there, I road the Napa Valley Wine Train that passed by various vineyards in the area. During our train ride, we enjoyed wine (of course) and a wonderful three-course meal.
This was when I had my first experience with an asparagus soup! I enjoyed it so much; it was the first thing on my mind when I returned home. I just had to make my very own version!
My family now gets to enjoy this soup as often as they like. We often serve it as a starter to kick dinner off, but we also serve it as a quick lunch alongside a grilled cheese sandwich.
Ingredients you’ll need:
- Fresh asparagus spears are the base of this soup. Make sure to use fresh asparagus and not those from a can. I have not made this soup with canned asparagus, so I’m not certain of the outcome.
- You’ll cook your asparagus in a flavorful blend of sweet onions, butter, minced garlic, Himalayan salt, black pepper, and chicken stock.
- The creaminess comes into play once you add the heavy whipping cream and Creme Fraiche.
- And before serving, you’ll finish the dish off with black truffle oil and black truffle sea salt. (You will add some during the cooking process as well.)
Tips when making Truffled Asparagus Soup:
- Don’t overcook your asparagus because it can affect the color and texture of the soup.
- Once your ingredients are blended, be sure to strain your soup to remove any small pieces. I use a fine-mesh strainer for this purpose.
- The truffle salt and oil are key to making this soup memorable. (See my comments on when to use black or white truffle oil below.)
- The heaving whipping cream and Creme Fraiche bring the creaminess to the soup. I use Creme Fraiche instead of sour cream because it is richer, less tangy, and does not curdle under high temperatures.
Should I use white or black truffle oil?
When you hear the word “truffle,” it most likely refers to black or white truffle. They are alike in some ways and different in others — both enhance the flavors in recipes, but they do offer subtle differences in taste.
Black truffle offers a robust, earthy, nutty, aromatic flavor that is great for meats, soups, and sauces. White truffle is garlicky and peppery and works best with more delicate dishes like seafood. I use black truffle oil and salts for this recipe. The mushroom flavor seems more pronounced and it’s a little easier on the pocketbook. 🙂
Whether you chose black or white truffle oil, drizzle it on in small amounts and only add it after your soup is ready to serve. Cooking with truffle oil (at high heat) can compromise the flavor. A small amount goes a long way.
Can I store this soup?
Yes, you can! This soup stores perfectly for leftovers and will last up to 3 days. Because it contains dairy, I would not recommend going past 3 days.
Unfortunately, I don’t recommend freezing this soup. Soups that contain cream don’t hold up well in the freezer. The texture changes, and you just may end up with a different soup than the one you started with.
Here are a few more soup recipes you might enjoy:Print