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The Truffle With Asparagus Soup

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Makes: 5 servings adjust



  • 2 bunches White Asparagus, trimmed & peeled (reserving peels)

Step 1

Trim & peel the Asparagus, reserving peels. Cut spears crosswise into 2" pieces.


  • 1 Lemon
  • 14 teaspoon Fine Himalayan Pink Salt, or sea salt
  • 5 cups Water

Step 2

Simmer peels, spears, juice of a Lemon, & the Salt in the Water until tender, about 10 min.s.

Step 3

Strain Asparagus Broth into a second pot; cover to keep warm.

Step 4

Transfer Asparagus to a plate; remove & discard peels.


  • 1 tablespoon Extra Virgin Olive Oil

Step 5

Heat the Olive Oil in a med. saucepan over med. heat.


  • 1 large Leek, white part only

Step 6

Add the Leek (white part only), chopped, rinsed & patted dry; cook about 5 min., until tender.

Step 7

Add broth & Asparagus; simmer 3 min.

Step 8

Puree soup in a blender until smooth.

Step 9

Add more Salt & fresh Lemon Juice to taste.


  • drizzle Truffle Oil

Step 10

Serve w/ a drizzle of Truffle Oil.
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