Asparagus cream soup with creamy truffle dressing
4 servings
50 minutes
Asparagus cream soup with creamy truffle dressing is an exquisite dish of European cuisine that impresses with its tenderness and depth of flavor. Its recipe has roots in French gastronomy, where asparagus has long been valued for its refined taste and health benefits. The velvety consistency of the soup is achieved through asparagus, cream, and a finely pureed base, while truffle oil and mushroom dressing add sophisticated complexity. Light nutty notes of mushrooms combined with the creamy texture make this soup an ideal choice for a festive dinner or romantic evening. Served hot with an exquisite mushroom dressing in the center of the plate, it creates visual and flavor harmony. This dish is a true culinary masterpiece capable of surprising and delighting even the most discerning gourmets.
1
Slice the mushrooms thinly, fry them in olive oil until cooked, and chop into a fine mass. Mix with mascarpone and truffle oil, then refrigerate.
- Champignons: 6 pieces
- Olive oil: 30 ml
- Mascarpone cheese: 150 g
- Truffle oil: 1 teaspoon
2
Chop shallots and green asparagus into small pieces. Sauté shallots and crushed garlic cloves in olive oil. Add asparagus, pour in vegetable broth (pre-cooked with a bouquet garni), and cook for 10-12 minutes. Blend the soup (if the mixture is not completely smooth, strain it). Then heat the soup, add cream, salt, and pepper.
- Shallots: 150 g
- Green asparagus: 800 g
- Garlic: 2 cloves
- Olive oil: 30 ml
- Vegetable broth: 800 ml
- Cream 20%: 150 ml
- Salt: to taste
- Freshly ground black pepper: to taste
3
Pour the soup into bowls, place 1 tablespoon of mushroom dressing beautifully in the center of each, and serve immediately.
- Mascarpone cheese: 150 g