The ancient Greeks thought truffles were made when lightning hit damp soil
2 tablespoons unsalted butter or low fat margarine butter flavor
1 small yellow onion, chopped
500g of asparagus, outer skin peeled, ends discarded, and cut into 2-inch pieces
1 medium potato peeled and chopped
3 cups chicken or vegetable stock (add more if you prefer soup a bit thinner)
¼ teaspoon ground nutmeg
½ cup light cooking cream
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon grated black pepper
Good quality truffle oil
* Blender or hand blender is required for this recipe
1. In a large pot melt butter over medium heat. Add onion and cook until translucent, about five minutes, stirring frequently. Add asparagus and potato, sautéing for five minutes. Add stock. Bring to a boil then simmer and cook until tender for about 20 minutes.
2. Once tender, carefully ladle the mixture into a blender and purée until smooth, or use a hand blender where you can blend right in the pot. Return to pot after fully blended.
3. Stir and season with nutmeg, cream, salt, white pepper and black pepper.
4. To serve, garnish each bowl with a drizzle of pure truffle oil, not too much though as it can overpower the taste.
5. As a final touch, drizzle some cream for more color with extra cracked black pepper.