Intense Asparagus Soup With Truffle Oil

May 03 2011  |  Recipes   |  4 Comments

I first met Steve Topple in December 2003, seven days after he had taken over as Chef de Cuisine at Wildflower, long one of Vail’s premier dining scenes. Even in his first year Steve brought a high level of innovation and inspiration. In fact, his energy level was palpable when you walked through the door and the restaurant buzzed with diners’ excitement over offerings that changed nightly.

The Topple cuisine is always fresh and creative, a clear demonstration of less is more, as he intermingles just the barest hint of star anise or chive juice, yet always maintains a clean, crisp taste so that you can discern individual elements of the wonderful soups, salads, and entrees.

Steve’s enthusiasm for food and for his followers was evident on every visit to Wildflowers, as he circulated among the tables for feedback on his latest creations. From the first bite of homemade olive bread to the last one-inch lemon curd tart, his entire menu was sublime, even on those rare nights when Steve was not at the stove and his even younger saucier greeted you at your table. As one of his colleagues said, “Steve is a teacher.”

Naturally, I’m ever so pleased to add his lessons to the large classroom of our readers.

Ingredients

• 2 shallots peeled and finely sliced
• 1 stick of celery, washed and sliced thin
• 3 bunches of asparagus
• 2 large potatoes peeled and chopped into a dice
• 4 cloves of garlic chopped or crushed
• 2 cups of vegetable stock (you can use tablets from supermarkets for this)
• 1 oz of white truffle oil (available at most good supermarkets)
• ¼ cup of oil
• 2 cups of spinach washed
• Salt and pepper to taste

Directions

1. In a large pot, sauté the shallot, garlic, and potatoes in a small amount of oil.
2. Chop the bunch of asparagus; keep the tops for a garnish and the ¾ of the remaining sticks, chop very small so they cook evenly. Add to the pot to cook. Carry on cooking for 10 minutes.
3. Add the vegetable stock over the ingredients in the pot simmer for 35 minutes, just before taking the soup off, add the 2 cups of spinach to the soup. (This helps keep it green)
4. Puree using a blender, but be careful not to fill it too much.
5. Strain the soup using a fine strainer. Season the soup and check the consistency. Use a little more water if need to.
6. In a small saucepan boil some water with a little salt. Add the tops of the asparagus drain and serve in the soup.
7. Pour the soup into serving bowls garnish with the tops of asparagus and a little drizzle of good whit truffle oil.

Makes 6 servings
 

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