Potato-Asparagus Soup
By Scott Donhauser

21 minutes
Cook Time
What you'll need:


  • 1 medium Shallot, chopped
  • 3 cups low-sodium vegetable broth
  • 1 lb. asparagus, trimmed and cut into 1inch pieces
  • 2 cups diced peeled potato
  • Horseradish to taste
  • Salt to taste
  • Sliced scallion greens for garnish

Truffle Foam

  • 1 cup cream (half & half preferred)
  • 1 tbsp white truffle oil
  • Truffle salt to taste
What to do:

Potato & Asparagus Soup

  1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add shallots and cook, stirring until softened for ~ 2-3 minutes.
  2. Add broth, asparagus, potatoes, horseradish, and salt; bring to a boil.
  3. Reduce heat and simmer until the vegetables are tender ~ 15 minutes.
  4. Puree with an immersion blender or in a regular blender.

Truffle Foam

  1. Mix together ingredients
  2. Pour into a whipped cream dispenser with a whipper charger. Put top on tight and shake well. Let sit for ~ 2-3 minutes before using


1 oz serving topped with scallions and truffle foam