White Asparagus Truffle Soup


Serves 6

  • 1 onion, roughly chopped
  • 1 lb. white asparagus, peeled and cut into small pieces
  • 6 cups chicken broth
  • ½ cup whole milk
  • truffle oil, for drizzling
  • salt, to taste
  • white pepper, to taste


  • In a large pot, add the olive oil and onion and cook until translucent. Then add the asparagus, broth and milk.
  • Cook over medium-high heat until it reaches a boil, then reduce the heat and simmer until asparagus is tender, about 15-20 minutes. Season with salt and ground black pepper, to taste.
  • Ladle the soup into a blender and puree until smooth.
  • Transfer the soup into bowls and drizzle with truffle oil.

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