Hidden Creamy White or Green Asparagus Soup
From: Suzanne, Trois-Rivieres, Quebec, Canada
Comments: Splendid soup for a festive meal.
If desired, use green, instead of white, asparagus spears.
This soup can be prepared and refrigerated overnight before baking in the oven for 25 minutes.
Servings: 4
  • 1 pound [454 g] fresh white asparagus spears, peeled
  • 3 tablespoons [45 g] butter
  • 2 French shallots, chopped
  • 2 cups [500 mL] vegetable broth
  • 2 cups [500 mL] chicken broth
  • 1 cup [250 mL] 35% cooking cream
  • 1 teaspoon [5 m] white truffle oil [optional]
  • 1 pound [454 g] puff pastry dough
  • 1 egg, beaten
  • Salt and pepper, to taste
  • Preheat oven to 425°F [220°C].
  • Reserving 2 asparagus spears whole, cut remaining into short pieces.
  • Melt butter into a large casserole.
  • Soften chopped French shallots over medium heat for 5 minutes.
  • Add asparagus spears and pieces; soften for 2 more minutes.
  • Reserve wholea asparagus spears to garnishh.
  • Pour in vegetable broth and chicken broth.
  • Bring to a boil, lower heat and leave to simmer slowly for 30 minutes.
  • Remove casserole from heat; pour mixture into the bowl of a food processor.
  • Process until smooth.
  • Salt and pepper before pouring in cream and white truffle oil; stir until blended.
  • Pour soup into 4 individual oven-safe bowls.
  • Arrange bowls onto a baking sheet.
  • Roll puff pastry dough.
  • Cut in 4 circles, each a little large than the opening of the bols.
  • Cover each bowl with pastry dough; stick dough all around each bowl using a little of the beaten egg.
  • Using a small knife to cut a small incision in the middle of each circle of dough.
  • Brush dough with remaining beaten egg.
  • Bake soups into preheated oven for approximately 25 minutes, to brown and puff dough.
  • Remove baking sheet from oven.
  • Half reserved asparagus spears horizontally; use to garnish the middle of dough on each bowl.
  • Serve immediately.