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Creamy Asparagus Soup, Black Truffle Croutons

Servings

Serves 4 as a starter (2 as a main)

Timing

45min

Notes / Tips

  • Cut the asparagus into pieces as small as 2mm to cook faster  

Ingredients

For the Soup:

  • 600g Green Asparagus Bunch, chopped into 2mm pieces
  • 150g Double Cream
  • 150g Water
  • 150g Whole Milk
  • 20ml Olive Oil
  • Table salt           

For the Black Truffle Croutons

 For finishing:

Method:

  1. Heat the oven to 150C
  2. For the truffle croutons, hand mix all the ingredients to have a firm dough. Add extra flour if the dough is slightly wet. Refrigerate the mixture for an hour
  3. Add double cream, milk, water to a pot and bring mixture to boil 
  4. Place a separate pot on high heat, add the chopped asparagus with the olive oil inside. Stir 2mins and add the hot mixture to it
  5. Cook the soup for 3mins, season
  6. Transfer to a blender and puree until smooth
  7. Pour the soup into steel bowl and keep on ice until the soup cools down
  8. Cut dough mixture into small chunks and place on a tray. Cook for 12-15 minutes in the oven
  9. Heat up the soup and split over 4 bowls, place the truffle crumbs in middle, shavings of green asparagus and a generous drizzle of black truffle oil
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