White Asparagus Cream Soup with Crispy Iberian Ham and Truffle
A velvet-smooth soup that captures the fleeting elegance of in-season white asparagus. Crispy Iberian ham provides a salty, textural counterpoint, while a drizzle of truffle oil elevates the whole into something truly unforgettable.
Step by step preparation
Melt the butter in a heavy-bottomed saucepan over medium-low heat. Add the onion and garlic with a pinch of salt and sweat gently for 10 minutes, without letting them colour, until completely translucent and soft. This slow cooking is the key to a sweet, silky-smooth result.
Reserve 4-6 asparagus tips for plating, then cut the remainder into 3 cm pieces. Add to the pan and stir-fry for 3 minutes so the pieces absorb the aromatic base.
Pour in the hot stock to cover the asparagus generously. Bring to a gentle simmer and cook over medium heat for 15-18 minutes, until the asparagus is completely tender when pierced. Avoid overcooking, which would dull the colour and freshness.
Blend the soup in a high-powered jug blender for 2 full minutes at maximum speed until absolutely smooth. Pass through a fine-mesh sieve or chinois, pressing firmly with a spatula to extract every drop of liquid and discard the fibres.
Return the strained soup to the pan over very low heat. Stir in the cream and warm through without boiling. Season with salt, white pepper and a few drops of lemon juice to add brightness. The consistency should be fluid yet with a gentle body.
While the soup warms, lay the Iberian ham slices in a cold non-stick pan, set over medium heat and toast for 2-3 minutes per side until completely crisp. Drain on paper towel. In the same pan, sauté the reserved asparagus tips with a drizzle of olive oil for 1-2 minutes.
Serve the soup in warm, deep bowls. Arrange the sautéed asparagus tips and shards of crispy ham on top. Finish with 3-4 drops of truffle oil traced in a spiral across the surface. Bring to the table immediately.