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Green Asparagus Velouté with Black Truffle
4
Servings
10
Preparation (min.)
30
Cooking (min.)
Ingredients
- 500 g of fresh green asparagus
- 50 g of black truffle pieces Plantin
- 1 vegetable broth cube
- 1 shallot
- 1 red onion
- 200 ml of liquid cream
- 500 ml of water
- Salt
- Pepper
Green Asparagus Velouté with Black Truffle
Both fresh and creamy with a delicate aroma, this green asparagus velouté highlights a simple yet refined combination.
The vegetal sweetness of the asparagus pairs perfectly with the intense flavors of black truffle, while the cream adds a particularly smooth texture.
An elegant and easy-to-make starter, ideal for showcasing Plantin's black truffle shavings.
The vegetal sweetness of the asparagus pairs perfectly with the intense flavors of black truffle, while the cream adds a particularly smooth texture.
An elegant and easy-to-make starter, ideal for showcasing Plantin's black truffle shavings.
Cook this recipe with Plantin products
Preparation
Prepare the Asparagus
Thoroughly wash the green asparagus and remove the most fibrous parts. Cut the tips and set them aside for plating.
Prepare the Aromatics
Peel and finely chop the shallot and red onion.
Cook the Vegetables
Pour water into a pot. Add the asparagus, the stock cube, shallot, and red onion. Cook on low heat for about 30 minutes, until the asparagus is tender.
Blend the Soup
Carefully blend the mixture until you achieve a smooth and homogeneous texture.
Add the Cream and Truffle
Incorporate the liquid cream and the pieces of black truffle. Season with salt and pepper to taste, then mix gently.
Finalize the Cooking
Add the reserved asparagus tips and warm the soup for a few minutes over low heat.
Plate
Serve the soup hot and, if desired, add some additional pieces of black truffle at the time of plating.
Plantin Chef’s tip(s)
Add the black truffle shavings at the end of the preparation and avoid boiling the velouté afterwards. Gentle heat will help preserve their aromas better.
