Asparagus soup

Springtime asparagus and black truffle oil soup.

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Ingredients

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

Directions

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