The traditional soup with a twist: Dutch Asparagus Soup with truffle! This soup is easily made and completely sustainable. The peel and chopped off ends of the asparagus are used to create delicious creamy asparagus soup.
Preferring the more traditional version of this soup? Go here to see the traditional recipe!
Dutch Asparagus Soup with Truffle
- Cooking Pot
- Vegetable Peeler
- Blender // Food Processor
- Fine Sieve
- 500 gram White Asparagus about a pound
- 1 liter Vegetable Stock 4 Cups
- 2 Shallot
- Black Pepper
- 50 gram Butter about 3 tablespoons
- 35 gram Flour about 3 tablespoons; or rice flour if you're cooking glutenfree
- 250 ml Plant-based Cream
- Bosje Chives
- 1 tsp Truffle Paste like crema di tartufo or salsa tartufo
- Olive Oil
- Wash the white asparagus to remove any sand. Then cut off the ends (about 2 cm / 0.8 inches) and peel the 'woody' outer layer of the asparagus. Cut the asparagus in even pieces.
- Remove the outer layer of the shallots and chop the shallots in even pieces. Add the shallots, the asparagus 'waste' (the peel and ends), black pepper to taste and the stock to the cooking pot. Bring this to a boil and let it cook for at least 30 minutes.
- When cooked, you can add the soup to a blender. Mix it until you have a creamy stock. Pour the stock through a fine sieve to remove any lumps. Keep the soup in a bowl up till further notice.
- Then, it is time to make the roux. Quickly clean the cooking pot and add the butter and flour. Bake the flour on a low-medium heat until it smells like freshly baked cookies (this means that the flour is cooked). Make sure to stir while baking to prevent the flour from burning.
- Then pour in the asparagus stock and stir to combine. Add the asparagus and let the soup boil for another 5-10 minutes.
- Finish the soup with cream, truffle paste, chopped chives and a sprinkle of olive oil.