Asparagus Soup With Truffles and Salmon

Instructions

1. Trim the woody ends from the bottom of asparagus spears and cut the spears into 2.5 cm pieces.
2. Melt the butter in a heavy pan over medium heat. Add the asparagus and cook for 5 minutes, stirring frequently until they are bright green but not browned.
3. Add the stock and bring to the boil over high heat, skimming off any foam that rises to the surface. Simmer over medium heat for 5 minutes until asparagus are tender, yet crisp.
4. Reserve 12-16 of the asparagus tips for garnishing. Season with salt and pepper. Cover and continue cooking for 20 minutes until very tender.
5. Puree the soup in a blender and pass the mixture through blade of a food mill back into the pan. Bring the soup back to the boil over medium-high heat. Blend the cornflour with 30 ml cold water. Add the truffle powder and whisk into the boiling soup to thicken, then stir in the cream. Adjust the seasoning.
6. To serve, ladle the soup into bowls and top each with a spoonful of smoked salmon, a few of the asparagus tips and a teaspoon sour cream.

• Servings : 6-8
• Ready in : 35 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Soups
• Ingredient : Asparagus, Butter, Cornflour, Crème fraîche, Double cream, Ground black pepper, Salt, Smoked salmon, Truffles, Vegetable broth