White Asparagus and Truffle Soup
Serves 4
900g white Asparagus
100g Banana Shallots
1 Litre semi skimmed Milk
50g summer Tuffles
25ml White Truffle Oil
Salt and Pepper
Method
1. Wash the asparagus and trim off the tips to use for garnishing
the soup, making sure to remove the woody & tough bases.
Roughly chop the rest.
2. Chop the shallots and cook with out any colour in the white
truffle oil, add the asparagus stalks and cover with the milk and
cook until the stalks are tender.
3. Puree the soup in a jug liquidiser then pass it through a sieve
to remove any stringy fibres and lumps. Finally season the
soup.
4. Blanch the asparagus points and place in a bowl that the soup is
to be served, pour over the soup and garnish with the finely sliced
truffle and a drizzle of white truffle oil.
Recipe given by Patrick McDonald
