Ingredients
(Serves six)
125g butter
1/2 onion, finely chopped
1/2 stick of celery, finely chopped
400g white asparagus, finely chopped
Juice of 1/2 half a lemon
Salt to taste
Pinch of sugar
400ml chicken stock
250ml cream
1 baking potato, peeled and chopped
For garnish
Sautéd morels
Asparagus tips, cooked
Truffle oil
Truffle slices
Chervil
Method
Place the butter in a large pan on a medium heat, sweat off the onion, celery and asparagus using a lid then add the lemon, salt and sugar and simmer until cooked through.
Heat together the chicken stock, cream and baking potato until the potato is cooked. Pour the stock mixture into the asparagus and simmer for five minutes. Liquidise and pass, then adjust the seasoning.
Place sautéd morels and asparagus tips into a bowl. Add truffle oil to soup and blitz with blender. Pour into the bowl and add slices of fresh truffle and chervil.