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black truffled cream of asparagus soup

Truffled Cream of Asparagus Soup

  • Author: Eric Jones
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x


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).


  • 1 lb. Asparagus Spears
  • 1 cup Sweet Onions, diced
  • 3 tbsp. Butter
  • 2 tbsp. Minced Garlic
  • 3 cups Chicken Stock
  • 1/2 cup Heavy Whipping Cream
  • 1/3 cup Creme Fraiche
  • 1 tbsp. Black Truffle Oil
  • 1 tsp. Himalayan Salt
  • 1 tsp. Black Pepper
  • 1 tsp. Black Truffle Sea Salt


  1. Add butter to a large pot on medium heat. Add onions, salt, pepper, and minced garlic.
  2. Chop asparagus spears into 1-inch pieces and add to the pot. Cook for 5 minutes. Add chicken stock to the pot and bring to medium-high heat. Cook for 15 minutes. Remove pot from the stove and allow to cool for 5 minutes.
  3. Add all ingredients from the pot into a blender and blend until smooth. Pour blended ingredients from the blender into a fine-mesh strainer. Make sure you have a bowl underneath to catch the liquid. Once strained, add liquid back to a pot at medium heat.
  4. Place Creme Fraiche in a small bowl and whip using a hand blender for 1 to 2 minutes until smooth.
  5. Add Creme Fraiche, heavy whipping cream, and black truffle sea salt and cook for 10 minutes. Add black truffle oil to the pot before serving.
  6. Optional: When ready to serve, sprinkle on a pinch of black truffle sea salt (or black pepper) and a drizzle of black truffle oil.


Allow the Creme Fraiche to sit until room temperature before blending. 

  • Category: Comfort Food
  • Method: InstaPot
  • Cuisine: American


  • Calories: 205
  • Fat: 71.3g

Keywords: Black Truffle Asparagus Soup, Truffled Asparagus Soup, Asparagus Soup, cream of asparagus soup