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Asparagus soup

Springtime asparagus and black truffle oil soup.

[slideshow_deploy id=’1499’]


  • 500gr. asparagus
  • 2 zucchini
  • 1 onion
  • 1 garlic clove
  • 800ml. chicken or vegetable stock
  • 4tbsp butter
  • 4tbsp black truffle oil
  • salt and pepper


  1. Chop the onion and garlic and cut the asparagus and zucchini into small pieces.
  2. n a large pot, heat up the butter and 2 tablespoons of truffle olive oil.
  3. Add the onion and when it turns golden, add the asparagus and zucchini. Sizzle for a few minutes.
  4. Add the stock, reduce heat to medium high and cook for about 15-20 minutes.
  5. Try pinching the vegetable with a fork and when softened, puree them with a hand blender (or in batches in a food processor).
  6. Add the remaining two tablespoons of truffle olive oil in the soup, season with salt and pepper to taste, stir well and let it cook for another 2-3 minutes.



asparagus soup

Asparagus soup

Published in Meatless Mondays Recipes Soups