Festive Asparagus Soup with Truffles and Raw Ham

Ingredients

• 500 g white asparagus
• 500 g Green Asparagus
• 1 onion
• 150 g waxy potatoes
• 2 tbsp butter
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 150 ml Heavy Cream
• 50 g crème fraîche
• Salt
• Nutmeg (freshly grated)
• 1 black truffle
• raw ham slices (e.g., Pata Negra)

Instructions

1. 1.

   For the soup, peel the lower third of the green asparagus and fully peel the white asparagus. Place all peels in a pot, cover with water, and simmer gently covered for about 10 minutes. Strain through a sieve and catch the broth.

2. 2.

   Trim the tips off the white asparagus and cut both white and green asparagus into 2-3 cm pieces. Peel and dice the onion and potatoes. Sauté the onion in 1 tbsp hot butter, add potatoes and asparagus pieces, deglaze with white wine. Add the broth and asparagus stock, cover and simmer gently for about 20 minutes until tender.

3. 3.

   Add the cream and puree the soup finely. If desired, strain again through a sieve and let it reduce slightly or add more broth to reach the preferred consistency. Finish by folding in crème fraîche and seasoning with salt and nutmeg.

4. 4.

   Serve the soup in small glasses, thinly slice the truffle into fine shavings then dice them. Garnish each serving with a slice of raw ham and a piece of truffle.