Asparagus Potato Truffle Cream Soup

Ingredients

• 4-5 lbs soft skin potatoes, halved or quartered
• 2 lbs asparagus
• 2-3 quarts veggie or chicken stock 
• 3-4 garlic cloves, minced
• 2-3 shallots, chopped
• 1 large yellow onion, chopped
• 2 tbls olive oil
• 3 cups heavy cream
• ½ cup chopped basil
• Optional sour cream or pesto for garnish
• ½ tsp Truffle & Friends

Steps

• Saute shallots, garlic, and onion in olive oil over medium heat until soft
• Add chicken or veggie stock
• Add potatoes and simmer until soft
• Cut asparagus into quarters and add
• Simmer until soft but not too long, so the pretty green color remains
• Add pepper and truffle salt
• Blend with an emulsion blender (if possible).  When most of the chunks are gone, add cream and fresh basil and blend again
• Finish off with a bit of sour cream or pesto and Truffle & Friends