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Truffled White Asparagus Soup

This delicious soup with white asparagus and cream is reminiscent of classic French cooking. For an unusual presentation, serve in glasses garnished with jumbo lump crabmeat and chopped chives.

Preparation Time: 1:30
Cooking Time: 0:00


  • 2 lbs. white asparagus
  • 3 large shallots
  • 1 clove garlic
  • 1 cup fresh fennel bulb
  • 2 tablespoons unsalted butter
  • 3/4 cup Biltmore Riesling
  • 2 tablespoons all-purpose flour
  • 7 cups chicken stock
  • 1 1/4 cups heavy cream
  • 1 small bundle fresh tarragon (tied with twine)
  • Kosher salt to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon white truffle oil
  • Lump crabmeat and chives for garnish

Preparation Instructions

  • Peel and cut asparagus into 2-inch pieces. Thinly slice shallots, mince garlic, and dice fennel into medium pieces. In a large saucepot over medium heat, melt butter. Add shallots, garlic, fennel, and a pinch of salt. Cook until vegetables are tender but not brown, about 10-12 minutes. Add Riesling and reduce by three-quarters until almost dry. Add flour and cook for one minute, then slowly whisk in chicken stock and cream. Add asparagus and tarragon bundle. Bring to a boil, and then reduce to a simmer. Cook 35-40 minutes until asparagus is very tender. Remove tarragon bundle. Purée with a handheld immersion blender until asparagus is well broken down. Season with salt; add lemon juice and truffle oil. Cool for 5 minutes. Carefully working in batches, purée soup in a tabletop blender until very smooth. Adjust thickness by adding more chicken stock.
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