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Ingredients
Festive Asparagus Soup with Truffles and Uncured Ham
- For the soup
- 500 grams white Asparagus
- 500 grams green Asparagus
- 1 onion
- 150 grams starchy potatoes
- 2 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 150 milliliters Whipped cream
- 50 grams Crème fraiche
- salt
- freshly grated Nutmeg
- 1 black Truffle
- Jamon iberico slice ((such as Pata Negra)
For the soup, peel the bottom one-third of the green asparagus and peel the white asparagus entirely. Place all the peelings in a saucepan, cover with water and simmer, covered, about 10 minutes. Strain through a sieve and reserve the broth. Trim the tips from the white asparagus and cut the stems as well as the green asparagus into 2-3 cm (approximately 3/4-1 1/4 inch) long pieces. Peel and dice the onion and potato.
Sweat the onion in 1 tablespoon hot butter, add the potatoes and asparagus pieces and deglaze with the white wine. Add the asparagus broth, cover and simmer for about 20 minutes until soft. Add the cream and finely puree the soup. Press through a sieve and simmer or add broth to reach desired thickness.
Stir in the crème fraîche and season with salt and nutmeg. Pour the soup into small glasses, thinly slice the truffle and then cut into small cubes. Season the soup with black truffle and serve garnished with a slice of ham.